How to Grill Vegetables

If you want to spice up your grill menu healthily, you should definitely try these recipes for How to Grill Vegetables.

Why always grill meat? With vegetables there is so much variety and variation that you can quickly ignore grilled sausages and the like. Do not you believe? Then try our long list of grill recipes with vegetables.

Which vegetables can you grill?

In principle, every type of vegetable that is consumed cooked is suitable for grilling. However, with some, like the potato, there are a few additional steps to consider. Some vegetables need to be pre-cooked or marinated or rubbed with oil before they can be put on the grill. There are also guaranteed to be some vegetables that you have never tried grilled, but which are absolutely worth it!

What do you have to consider when grilling vegetables?

Do you want perfect barbecue enjoyment and not just with meat? Then you should consider a few things before you start grilling vegetables:

Cut the grilled vegetables correctly

Grilling is easiest if you do not cut the vegetables into cubes as usual, but rather into long slices. This makes it easier to place on the grill rack and it cooks more evenly.

Pre-cook grilled vegetables

Some vegetables can be pre-cooked for a few minutes to significantly reduce the cooking time on the grill. With baked potatoes, for example, you can cut the cooking time in half using this method.

Brush the grilled vegetables with oil or marinade

Before cooking, coat the vegetables with oil to protect them from drying out. It is important to choose a heat-resistant oil with a higher smoke point. For example, rapeseed oil or sunflower oil are ideal, olive oil or butter are less suitable.

Pay attention to the temperature

So that the vegetables are really tasty and not black, you should cook them at around 180 to 220 degrees Celsius and indirect heat. You can also wrap your vegetables in aluminum foil to prevent additional charred food.

How to Grill Vegetables: recipes for the next BBQ

Grilling artichokes:

  • Clean the artichoke and cut the stem
  • Halve the artichoke lengthways and drizzle with lemon juice
  • Place the halves on the worktop and press firmly until the leaves open
  • Rub the artichoke with oil and then season with salt
  • Cooking time for artichokes: 15 to 20 minutes (175 ° C)

Grilling eggplant:

  • Cut eggplant into slices (approx. 2 cm thick)
  • Rub with oil and salt or a marinade
  • Grilling time for eggplants: 4 to 5 minutes (200 to 220 ° C)

Grilling avocados:

  • Halve the avocado lengthways and remove the stone
  • Brush the pulp with oil and place the cut side down on the grillage
  • Grilling time for avocados: 3 to 5 minutes (170 to 200 ° C)

Grilling cauliflower:

  • Clean the cauliflower and divide the florets
  • Pre-cook in salted water for 5 minutes and quench
  • Cut florets into slices (1 to 2 cm thick)
  • Rub with oil, pepper and salt
  • Cooking time for cauliflower: 4 to 5 minutes (200 ° C)

Grilling broccoli:

  • Clean the broccoli and divide the florets
  • Approx. Pre-cook for 5 minutes (just long enough so that it is still nice and crunchy!) And put off
  • Drain and mix with oil or marinade
  • Grilling time for broccoli: 6 to 8 minutes depending on the size of the florets (180 to 200 ° C)

Grilling fennel:

  • Clean the fennel and cut off the stems close to the tuber
  • Halve lengthways and cut into slices (approx. 0.5 cm thick)
  • Rub with oil and season with salt or turn in a marinade
  • Grilling time for broccoli: 5 to 6 minutes (200 to 220 ° C)

Grilling green beans:

  • Wash the beans and briefly put them in boiling salted water (approx. 1 minute)
  • To keep the beautiful color rinse immediately under cold water
  • Mix with oil and salt or a marinade and place in a grill basket or in aluminum foil (otherwise the thin beans will fall through the grid)
  • Grilling time for green beans: grill a few minutes on all sides, depending on the temperature, until they are visibly colored

Grilling carrots:

  • Peel the carrots and cut off the ends
  • Halve lengthways (quarter the thick carrots) and rub with oil, salt and pepper or a marinade
  • Grilling time for carrots: 5 to 6 minutes (200 to 220 ° C)

Grilling potatoes:

  • Baked potatoes: prick the potato several times with a fork and rub with oil; salt, pepper and season with herbs and wrap in aluminum foil
  • Grilling time for baked potatoes: 10 minutes at 200 ° C, continue cooking for 20 minutes on the edge of the grillage
  • Potato slices: Peel the potatoes and cut into slices (approx. 0.5 cm thick)
  • Rub with oil and salt or a marinade
  • Grilling time for potato slices: 6 to 7 minutes (200 ° C)

Grilling kohlrabi:

  • Peel the kohlrabi and cut into slices (approx. 1 cm thick)
  • Brush with oil and salt or marinate
  • Grilling time for kohlrabi: 4 to 5 minutes per side (200 ° C), continue cooking for 15 to 20 minutes on the edge of the grillage

Grilling leek:

  • Clean the leek and cut in half lengthways
  • Brush with oil, salt and pepper or a marinade
  • Grilling time for leeks: 5 to 6 minutes (175 ° C)

Grilling corn on the cob:

  • If there are still leaves on the cob: turn the leaves down and remove excess plant fibers from the corn on the cob
  • Place the corn on the cob in cold water for 30 minutes
  • Grilling time for corn on the cob: 20 to 30 minutes (175 ° C) – turn regularly!

Grilling peppers:

  • Wash peppers
  • Halve lengthways and remove the core and stem
  • Rub peppers with oil and salt or marinate
  • Grilling time for peppers: 3 to 4 minutes (200 to 220 ° C)

Grilling mushrooms:

  • Clean mushrooms
  • Brush with oil or a marinade
  • Depending on the size, place the mushrooms on the wire rack or in a grill tray/aluminum foil
  • Grilling time for mushrooms: 8 to 10 minutes (200 to 220 ° C)

Grilling tomatoes:

  • Wash tomatoes
  • Rub with oil, salt and pepper
  • Depending on the size, place on a piece of aluminum foil
  • Grilling time for tomatoes: 15 to 20 minutes for large tomatoes (170-200 C)

Grilling asparagus:

  • Peel the asparagus and cut off the lower third
  • Rub with oil, season with salt and pepper or marinate
  • Grilling time for asparagus: 5 to 10 minutes (180 to 200 ° C) – keep turning!

Grilling sweet potatoes:

  • Peel the sweet potato to taste
  • Cut into slices (approx. 0.5 cm thick)
  • Brush with oil and salt or marinate
  • Grilling time for sweet potatoes: 6 to 7 minutes (170 ° C)

Grilling zucchini:

  • Wash zucchini and cut into slices (approx. 1 cm thick)
  • Rub with oil, salt and pepper or a marinade
  • Grilling time for zucchinis: 5 to 8 minutes per side (200 to 220 ° C)

Grilling onions:

  • Peel the onions and cut into thick rings (1.5 cm)
  • Brush with oil and season with salt
  • Grilling time for onions: 8 to 10 minutes (200 to 220 ° C) – turn often

See more:



source https://colesbarbeque.com/how-to-grill-vegetables/

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