By Culinary.net | Contributor
While the spotlight often shines on burgers, sausages, steaks, chicken, and pork chops at a barbecue, a fulfilling meal shouldn’t overlook the importance of fresh side dishes and vegetables.
When organizing your next outdoor grill gathering, don’t forget to add a selection of delicious vegetables—think peppers, asparagus, onions, tomatoes, zucchini, and more—for a vibrant medley of grilled goodness. Keep these straightforward tips in mind to achieve perfectly grilled veggies:
- Heat up the grill. The first essential step is to ignite the grill. Aim for a medium-high to high heat, which is ideal for fast, direct cooking. By preheating the grill while you prepare the vegetables, you’re ensuring it’s ready when it’s time to cook.
- Prep your vegetables. Depending on the vegetables you choose, some prep work is needed—this could mean trimming away stems, blemishes, or removing seeds. Be sure to clean your veggies thoroughly and consider chopping, dicing, or slicing them as required by your recipe.
- Add olive oil. A light drizzle of olive oil over your vegetables, then tossing them, serves multiple purposes: it helps achieve a crispy exterior and helps seasonings—like salt and pepper—adhere to the veggies instead of falling off during grilling.
- Use foil packets or skewers. If you prefer a softer texture over the char marks, consider placing diced or chopped vegetables in a foil packet for steaming on the grill. Alternatively, using soaked wooden skewers can prevent smaller vegetable pieces from falling through the grates while still delivering a satisfying crunch.
- Monitor cooking times. Different vegetables and cutting methods require varying cooking times, but generally, 5-10 minutes over direct heat is sufficient. Smaller cuts will naturally require less time to cook.
For additional grilling insights, visit Culinary.net.
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