Grilling vegetables is a fantastic way to enhance their natural flavors and add a delicious smoky char. Here are some of the best grilled vegetable recipes that you can try:
Grilled Vegetable Skewers: Cut vegetables like bell peppers, zucchini, cherry tomatoes, red onions, and mushrooms into bite-sized pieces. Thread them onto skewers, alternating the vegetables. Brush the skewers with olive oil, season with salt, pepper, and your favorite herbs (such as thyme or rosemary), then grill until tender and lightly charred.
Grilled Corn on the Cob: Peel back the husks of fresh corn without removing them entirely. Remove the silk, then fold the husks back into place. Soak the corn in water for about 15 minutes. Grill the corn over medium heat for 15-20 minutes, turning occasionally, until the kernels are tender and the husks are slightly charred. Serve with butter, lime juice, and your choice of seasonings, such as chili powder or Parmesan cheese.
Grilled Asparagus: Snap off the woody ends of asparagus spears. Toss the spears with olive oil, salt, pepper, and minced garlic. Grill the asparagus over medium heat for 5-7 minutes, turning occasionally, until lightly charred and tender. Squeeze fresh lemon juice over the grilled asparagus just before serving.
Grilled Eggplant: Slice eggplant into 1/2-inch thick rounds. Brush both sides with olive oil and season with salt, pepper, and dried herbs like oregano or basil. Grill the eggplant slices over medium-high heat for about 4-5 minutes per side, until grill marks appear and the eggplant is tender. Serve with a drizzle of balsamic glaze or sprinkle with crumbled feta cheese.
Grilled Portobello Mushrooms: Remove the stems from portobello mushrooms and brush them with a mixture of olive oil, balsamic vinegar, minced garlic, salt, and pepper. Grill the mushrooms over medium heat for about 4-5 minutes per side, until tender. Use them as a meaty vegetarian burger patty or serve them as a flavorful side dish.
Grilled Bell Peppers: Cut bell peppers into quarters or large flat pieces, removing the stems, seeds, and membranes. Toss the peppers with olive oil, salt, and pepper. Grill them over medium-high heat for 3-4 minutes per side until they develop a nice char. Once grilled, you can slice them into strips or use them as a filling for sandwiches, wraps, or salads.
Remember to adjust the grilling time based on your grill's heat and the desired level of doneness. Feel free to experiment with different seasonings, marinades, or even adding a touch of smokiness with wood chips or chunks. Grilled vegetables are versatile and can be enjoyed on their own, in salads, as a side dish, or incorporated into various recipes.