Grilled Vegetables

How to Grill Vegetables

Grilling vegetables couldn't be easier - just coat them with a bit of olive oil (or other oil), throw them on a medium hot grill, turn them once or twice, cook until as tender as you like, sprinkle with salt or pepper or herbs or lemon juice, and voila! In general, cutting the vegetables to create more surface area to grill helps things along. Smaller vegetables can be grilled more easily if put on thin metal skewers. Find more specific ideas below. Note that freshly ground black pepper, a...MORE drizzle of balsamic vinegar at the end, and sauces like Pesto or Romesco are all welcome additions.

  • 01 of 15
    Photo © Molly Watson

    The charred, smoky flavor added on the grill highlights the grassy essence of asparagus. Look for fat spears to put on the grill—their meatiness works well with grilling and they're easier to manage on the grate (and less likely to fall through!). Get the specific recipe for Grilled Asparagus.

  • 02 of 15
    Grilled Beets. Photo © Molly Watson

    Yes, you can grill beets! The hot fire of the grill brings out the earthy sweetness of beets with an added hint of smoky flavor and an almost candied coating. See the full recipe for Grilled Beets.

  • 03 of 15
    Grilled Cabbage. Photo © Molly Watson

    Yes, you can (and should!) grill cabbage. It gets a bit sweet, with crispy blackened edges and a slightly softened but still crunchy texture. Get the specifics for making Grilled Cabbage.

  • 04 of 15

    Grilled Corn

    Grilled Corn. Photo © Molly Watson
    Fresh sweet corn takes on a smoky essence when popped on the grill for a bit. I like to leave a few leaves attached to protect the kernels a bit and keep them tender, but that is optional. Check out the full recipe for Grilled Corn.
    Continue to 5 of 15 below.
  • 05 of 15
    Perfect Grilled Eggplant. Photo © Molly Watson

    Eggplant can be great on the grill. It can also be overcooked and flavorlessly lifeless or undercooked with a spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant-crispy brown on the outside, creamy sweet on the inside, and full of flavor-every time. Get all the secrets to making Perfect Grilled Eggplant.

  • 06 of 15

    Grilled Fava Beans

    Grilled Fava Beans. Photo © Molly Watson

    Grilling is by far and away the easiest way to cook fava beans. Minimal prep, no shelling, and you end up with pods that are as edible and delicious as the beans inside.

  • 07 of 15
    Grilled Green Beans
    Grilled Green Beans. Photo © Molly Watson

    Grilling green beans requires a grill basket, smaller-than-average spacing on your cooking grate, or a steady hand and an acceptance that some beans will be lost to the fire. As long as you can muster one of those, you, too, can enjoy the deeply grassy, intensely green bean flavor of grilled green beans. See the specifics for making Grilled Green Beans.

  • 08 of 15
    Grilled Okra
    Grilled Okra. Photo © Molly Watson

    Grilling mitigates the famous "slime" factor in okra and keeps the lightly grassy flavor and lovely crispy texture of these green (or purple!) pods intact. I particularly like the crispy edges okra develops on the grill, best highlighted, I thin, by a generous sprinkle of coarse sea salt. Get the full recipe for Grilled Okra.

    Continue to 9 of 15 below.
  • 09 of 15
    Grilled Peppers. Photo © Molly Watson

    The charring from grilling makes the tough skins on peppers slip right off (just like roasting them does), leaving sweet, tender peppers to enjoy. See how to make luscious, melting Grilled Peppers.

  • 10 of 15
    Grilled Potatoes. Photo © Molly Watson

    Enjoy the crusty exterior and creamy yet fluffy interior that results from grilling potatoes! I like to use Yukon Golds or Yellow Finns, both of which have build-in flavor and sweetness. Read the whole recipe for Grilled Potatoes.

  • 11 of 15
    Grilled Radicchio
    Grilled Radicchio. Photo © Molly Watson

    Grilled radicchio is particularly delicious with a generous drizzle of balsamic vinegar. A crumble or two of blue cheese on top can be tasty, too. See how to make Grilled Radicchio.

  • 12 of 15
    Grilled Spring Onions. Photo © Molly Watson

    Spring onions are delicious on the grill - they turn sweet and a bit creamy, adding lots of flavor alongside roast meats or as part of a grilled vegetable platter. Get a recipe for Grilled Spring Onions.

    Continue to 13 of 15 below.
  • 13 of 15
    Grilled Tomatoes. Photo © Molly Watson

    Tomatoes on the grill are a great way to enjoy summer's favorite vegetables, I mean fruit, I mean... tomatoes. In general, you want to use tomatoes that are firm when ripe, such as Early Girls, for grilling. See the specifics for making Grilled Tomatoes.

  • 14 of 15
    Grilled Treviso
    Grilled Treviso. Photo © Molly Watson

    Treviso, the longer and more elegant (and slightly less bitter) cousin to radicchio, takes well to the grill. I like to chop it up and turn it into a salad with a Balsamic Honey Dressing. Read the entire recipe for Grilled Treviso.

  • 15 of 15
    Grilled Zucchini & Summer Squash. Photo © Molly Watson

    Zucchini and summer squash are tasty, easy additions to any summer grill. This recipe is as much a technique as a recipe. Feel free to increase or decrease amounts, vary the type of oil, and add other seasonings. Get the recipe for Grilled Zucchini.