Give summer’s bounty the charbroil treatment! This guide offers tips and tricks for How To Grill Vegetables.
Grilling Vegetables: A Pro Move
The summer is synonymous with grilling. The smoky aroma billowing from a hot grill, ready to give that quintessential barbecue flavor we all know and love. While summertime staples such as burgers, steak, and ribs tend to get a lot of the spotlight, why not give the charbroil treatment to vegetables?! Summer’s bounty is thriving right now, so there’s no better time to start experimenting.
Read on to learn How To Grill Vegetables!
What Vegetables Can You Grill?
The great news is that you can grill almost any vegetable you like! The grates of a grill can be too large to put some vegetables on, risking precious ingredients being lost in the flames. However, there are some tools out there that provide a safe surface to keep your vegetables contained. I love using a grilling basket and a cast-iron flat bottom pan on the grill, which will still allow your vegetables to get that smoky flavor.
However, if you don’t have any of these tools and don’t intend to purchase them, there are plenty of vegetables that grill nicely directly on the grill grates:
- Zucchini
- Peppers
- Onions (keep layers together using toothpicks!)
- Portobello Mushrooms
- Romaine Lettuce (whole or halved heads)
How To Grill Vegetables
Similar to any meat that you would grill, your vegetables will need some form of fat to help them from sticking to your grill grates. While a simple drizzle of olive oil will do, I love adding extra flavor by way of a tangy marinade! Your vegetables should only need about 30 minutes of marinating to infuse delicious flavor, but if you need more time you can pop them in the refrigerator up to four hours in advance! This method allows you to add personalized and delicious flavor to your grilled vegetables.
My go-to marinade for grilling vegetables includes:
- Vinegar: I typically opt for red wine vinegar or balsamic, but choose your favorite!
- Garlic: Adding that quintessential spicy flavor, garlic adds major flavor with just one clove (but feel free to add as much as your heart desires).
- Olive Oil: I usually opt for regular olive oil (not extra virgin) when I’m grilling vegetables.
- Dried Herbs: I always sprinkle dried herbs in my marinades, as they add savory flavor. Save the fresh stuff as a garnish!
How To Serve Grilled Vegetables
Although they are perfectly delicious served as a side dish on their own, I like serving a big platter of grilled vegetables with a creamy and smoky aioli! It’s simple to make and is a crowd favorite (my husband and I still talk about our friends’ wedding years ago where they served a platter like this!).
Whether it’s on an appetizer spread or served alongside your favorite grilled main dish, these grilled vegetables are a staple for your summertime table.
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Grilled Vegetables with Smoky Paprika Aioli
Ingredients
For the marinade:
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced or grated
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
For the vegetables:
- 1 large Zucchini, sliced into rounds
- 3-4 bell peppers, sedded and sliced into large pieces
- 4 portobello mushrooms, wiped clean and halved
For the smoky aioli:
- 1/2 cup mayonnaise
- 1/2 tsp smoked paprika
- 1 clove garlic, minced or grated
Instructions
- Add ingredients for the marinade to a large bowl. Add prepared vegetables and toss to completely coat. Cover and allow to sit at room temperature for 30 minutes. You can refrigerate up to 4 hours in advance if needed.
- When ready, preheat your grill to about 400º.
- Add vegetables to the grill, allowing to char on each side, turning them every so often. Most vegetables should take just 5 minutes to grill. If you prefer more bite, remove them from the heat a little earlier.
For the smoky aioli:
- As the vegetables grill, prepare the smoky aioli. Combine the mayonnaise with the smoked paprika and garlic. Stir completely to combine.
- You can choose to refrigerate the vegetables after they've slightly cooled if you won't be serving them for some time. Otherwise, serve them at room temperature with the smoky aioli!
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