Grill More Veggies!

Memorial Day is often called the unofficial kickoff to summer.

And if you’re like us, that means it’s officially grilling season!

We all know burgers, brats and hot dogs get most of the attention this time of year.  But honestly – some of the foods we get MOST excited about throwing on the grill are vegetables.  Yes, we said it…vegetables!

Because something magical happens when vegetables hit a hot grill.  The edges caramelize.  The natural sugars intensify.  A subtle smoky flavor sets in.  And suddenly vegetables go from a “side dish” to the thing everyone keeps sneaking off the platter.

Just like roasting vegetables was a game changer for us many years ago, grilling turned out to be another fantastic way to enjoy 8-10 servings of vegetables and fruits every day – without the oven heating up the kitchen.  Plus, it’s a great opportunity to savor the outdoors, spend time with family and friends, and enjoy some absolutely delicious food!

The Best Veggies for the Grill

There’s actual science behind why grilled vegetables become so delicious.  When the texture is exposed to high heat, their natural sugars begin to caramelize and complex flavor reactions develop, creating deeper, sweeter, smokier flavors.

The best news?  You can grill almost any vegetable.  Here are some of our favorite go-to options for spring and summer cookouts:

• Asparagus
• Corn
• Mushrooms
• Red and white onions
• Scallions (green onions)
• Bell peppers
• Zucchini and yellow squash
• Carrots
• Green beans (in a grill basket)
• Jalapeno peppers
• Eggplant
• Sweet potatoes
• Okra
• Turnips

And don’t overlook avocados, artichokes, beets, lettuce, tomatoes, and even fruit on the grill.  Grilled peaches, pineapple and watermelon are some of our summer favorites when they are in-season.

A Simple Formula

You do NOT need a complicated recipe.  Most of the time, we keep it very simple:  olive oil (or avocado oil) + salt + pepper + high heat.  That’s it.

Once the vegetables come off the grill, you can take the flavor even further with things like:

• pesto
• chimichurri
• fresh salsa
• fresh herbs
• lemon or lime juice
• balsamic vinegar or balsamic reduction drizzle
• your favorite cheese
• toasted nuts

Simple REAL ingredients create incredible flavor!

A Few Helpful Grilling Tips

Don’t cut the veggies too small.  Large pieces are easier to grill and less like to fall through the grates.  We leave asparagus, green onions, jalapenos, mushrooms, and mini bell peppers whole.  We typically slice zucchini and summer squash lengthwise and cut eggplant, onions, and large bell peppers into large slices that won’t fall through the grates.  You can then cut them into bite-size pieces when they are done cooking.

Use a grill basket.  Especially for smaller vegetables or ones that can easily fall through the grates – like sliced mushrooms, green beans and smaller okra.

Be careful not to overcook.  Most vegetables taste best when they still have a little texture.  Cooking time will vary depending on the vegetable, how hot your grill is and your personal preferences for taste and texture.  You can use these as starting points, and then adjust to your preferences:

• Asparagus, green onions and tomatoes (4-6 minutes)
• Summer squash, zucchini, eggplant, mushrooms (6-8 minutes)
• Peppers, onions, green beans, potatoes, carrots (8-10 minutes)
• Corn-on-the cob (15-20 minutes…it may cook faster if cooked out of husk and directly on the grates)
• Whole beets (30-45 minutes)

Make Vegetables the Main Event

Something we discovered with grilling over the years – vegetables don’t have to sit quietly on the side of the plate.  They can absolutely become the star of the meal!

You can pile grilled veggies onto:

• Sandwiches.  The Grilled Veggie Sandwiches and Tropical Salmon Sandwiches are bursting with flavor.
• Salads.  Grilled Romaine Salad with Jalapeño Lime Vinaigrette, Grilled Kale Salad, Grilled Summer Squash and Nectarines
• Pizzas.  Grilled Summer Pizza, Grilled Zucchini Pizza
• Pasta.  Cod and Pasta Ratatouille, Grilled Veggie Salad with Greek Vinaigrette, Grilled Veggie and Tortellini Salad
• Burgers.  Grilled Peach Burgers, Chicken Teriyaki Burgers, Jalapeno Burgers with Pineapple Salsa
• Grain bowls.  Pineapple Mojito Bowls, Herbed Orzo Salad with Grilled Zucchini, Grilled Vegetables with Basil Pecan Pesto
• Tacos.  Fiesta Grilled Fish Tacos, Chicken and Grilled Veggie Tacos, Spicy Grilled Veggie Tacos

Or simply serve a huge platter of grilled vegetables at your next cookout and watch them disappear.  You might be surprised!

If You’re New to Grilled Vegetables…

Start simple.  Pick one or two vegetables this weekend.  Throw them on the grill and experiment a little.

If they’re not perfect the first time, that’s okay.  That’s where we started.  But one of the best ways to learn to enjoy more REAL food is to “just do it.”  You never know – sometimes all it takes is one perfectly caramelized bite of grilled zucchini, asparagus, or sweet onion to completely change how someone feels about vegetables.  What a great way to kick off summer!

So, get those veggies on your grill, and please tell us about your successes!