Everyone expects hotdogs and hamburgers at a cookout. And, don’t get me wrong, they’re both delicious. But it’s nice to offer your guests grilled non-meat options, too.
I’m talking specifically about grilled vegetables— so tasty! In fact, I’m confident that if you heed these cooking tips, vegetarians and carnivores alike will be asking for seconds.
How To Grill Vegetables Like A Pro:
- Brush your veggies with oil and sprinkle with salt and pepper.
- Cook thick slices or halves of onions, red and yellow peppers, asparagus, and eggplant, over high heat for 10-20 minutes.
- Skewer any vegetables likely to roll off the grill (like tomatoes and mushrooms) and cook up a mix of chopped vegetables in a grill basket.
- If you don’t have a grilling tray, you can grill your veggies in foil.
- When cooking veggies with meat, place them around the edge so they’re not directly over the coals (which will flare up when meat drips on them).
- Only flip your veggies once to get great grill marks.
It’s important to note that not all veggies can go on the grill. Due to their high water content, avoid grilling cucumbers, celery, and most leafy greens.
Got other tips for grilling veggies? Let us know in the comments!