Make way, meat. Vegetables are here to brighten up anyone’s life. Grilling vegetables is a great way to complement meat dishes and add variety to BBQ parties. There is often little preparation needed for vegetable dishes and can serve in between meat dishes to ensure that the flow of awesome doesn’t stop.
Follow these tips to grill all kinds of vegetables for the best tasting platter.
Tips To Grill Vegetables To Ensure The Best Taste
#1. Season The Vegetables With Oil
Vegetables dry out easily in the grill. Lightly tossing them in oil will help to prevent that. Refrain from adding too much oil, as it would only mean unnecessary calories. Oil dripping onto the coals might also cause flares which will burn the surface of the vegetables. You can marinate the vegetables as well. Teriyaki sauce is a good choice.
#2. Grill Vegetables At The Proper Temperature
Unlike meat, vegetables are not meant to be grilled at a high temperature. While some thicker vegetables like sweet potatoes take a much longer time to cook as compared to thinner ones like Asparagus. They are all supposed to be grilled with indirect heat. Move the vegetables to the cooler section of the grill to prevent them from being charred on the outside but raw on the inside.
#3. Cut Into Smaller Pieces For Faster Grilling
By slicing your vegetables into smaller pieces will reduce the grill time. This means that you could serve the vegetable platter first while waiting for the meat to be done. Your guests will appreciate the seemingly endless flow of food.
Also, cutting into smaller pieces will also allow you to control the texture of the food better. For instance, slicing carrots into small round pieces will increase the surface area, which makes for a crispier exterior and a juicier inside. You usually would not need more than a minute to cook this.
#4. Consider pre-cooking your vegetables
Popping them into the microwave oven for a while before laying on the grill will significantly reduce the grill time. Pre-boil carrots, potatoes, and tomatoes in salt water will allow them to be cooked while retaining water content. Grill them for a minute and you will get a crispy, juicy vegetable platter to go around.
#5. Use A Grill Basket Or Tin Foil Packets
Don’t like your vegetables rolling around the grates? Or, couldn’t be bothered to babysit your vegetables. Consider grilling them together using a basket or wrapping them in tin foil. Soak your vegetables in salt water for 5 to 10 mins and wrap them up in a tin foil.
Place the packet in the indirect heat section of your grill for about 15 mins. Open it up and you will find a hot packet of steamy vegetables, with the different flavors meld and blend together to tease anyone’s palate.
Popular Methods Of Grilling Vegetables
#1. Sliced Vegetables
I like to slice denser vegetables like carrots before cooking them. It reduces the grill to plate time and looks nicer than if it was a whole carrot. Eating a whole carrot will fill your stomach faster and wouldn’t allow for much room for the meat dishes behind. If you are looking to serve different dishes to your guests, consider slicing it.
#2. Skewered Vegetables
Veggie kebabs are not less popular than meat skewers. Bell peppers will do well in this section. Slicing them into thinner pieces and use a bamboo skewer to keep them in one place, place them onto the low to medium heat section of the grill for a min or two and voila, a delicacy is done. If bell peppers are not your type of thing, you can consider mushrooms as well.
#3. Whole Vegetables
Not all vegetables can be done this way. The idea is to only grill vegetables where the core is not usually eaten. This is because you would want to prevent situations where the exterior is cooked but the core is still raw. Corn on the cob, for example, is great to grill naked using this method.
Grilling Recommendations For Various Vegetables
There are 3 methods to grill corn. You can grill it with the husks on, grill it naked or grill it wrapped in tin foil. Grilling corn would only take 10 – 15 mins and it is ready to be served. You can get a detailed guide here.
Quarter the cabbage into 4 even slices. Wrapped it using tin foil, add some water, salt, and pepper. Seal the package and cooked it under indirect heat for 15 to 20 mins. When you open it up, you should get yourself a pack of juicy vegetables.
Get yourself cherry tomatoes instead of the usual large ones. Cherry tomatoes need not be cut so the water stays inside. To grill them, skewer them and grill whole for about 2 minutes tops. You do not want to let them stay on the heat for too long as they will dry out fast.
Oil the mushrooms with olive oil and skewer them. Grill them over indirect heat for about 10 minutes and you should get yourself a tasty cap. Alternatively, you can dice them up into smaller cubes and pack it together with the cabbage wrap above.
Cut the cauliflower and toss them in olive oil, salt, and pepper. Skewer them and grill them over indirect heat for 10 minutes. Or, you could do the same as mushrooms and cabbages. Wrap them together and grill for a blend of flavors.
Peel the onions and cut them up into smaller slices. Oil them with olive oil and prepare them into skewers. Grill them for 2 minutes and it will be ready to serve. There is not much effort for this here.
#7. Bell Peppers
The recommended method is the same as onions. Cut, oil and skewer them. Grill it for about 2 mins on each side and it is ready to eat.
Toss them in olive oil and grill them whole for 6 minutes. Turn them as and when necessary for even grilling. At the 5 minutes mark, lightly season them with salt and pepper and grill for the last one minute. Serve at the 6 minutes mark.
What Can You Make With Leftover Grilled Vegetables?
I’m glad you asked! It is normal to have extras after a BBQ party. More food is always better than less. So, now you have a handful of grilled vegetables left unconsumed and it is not good practice to throw it away. What else can you make with them for the next few meals?
Here are some ideas.
This might be obvious, but it is worth mentioning. Salad is a great way to consume all types of vegetables and it is an extremely easy way to prepare. Toss the vegetables in a bowl, add your favorite dressing and it is ready to go.
Start your day great with a plate of delicious omelet. Prepare the egg, pre-heat the pan, add 2 teaspoons of olive oil and throw in the leftover veggies. Pan fry it for 10 seconds and add in the egg mixture. Watch it sizzle for 20 seconds and flip it over. Another 20 seconds and it is ready to be served!
#3. Vegetable Soup
Warm up a cube of chicken or vegetable stock. Add in the leftover vegetables, simmer and season the soup to taste. Serve with a loaf of garlic bread.
What goes along well with all kinds of vegetables and meat? Carbohydrates! And among the best are Pizzas! Well, we take any opportunity to make pizzas. Topping the pizza off with the leftovers, add in cheese and more onions, bake and serve!
Vegetables Are Essential
Vegetables cook quickly and are as delicious as meat. What better? They do not need much effort in preparation and often only need salt and pepper to season it to taste. Adopt these tips and watch yourself prepare a platter of colorful, delicious veggies to serve your family and friends. Summer is on!