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BellaOnline's Home Cooking Editor

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Grilling Vegetables

Guest Author - Sandy Moyer

To prepare vegetables for grilling...

  • Carrots -
    Wash and peel the carrots. Slice the carrots lengthwise into thin 1/2" long sticks, or crosswise into 1/4" slices or use baby carrots.

  • Small zucchini and summmer squash -
    Wash the zucchini or squash. Peeling is not neccessary. Slice lengthwise into 1/2" sticks or crosswise into 1/4" slices

  • Vidalia onions or large sweet onions -
    Remove the onion skin. Slice about 1/2" thick or cut into chunks.

  • Red, green or yellow bell peppers -
    Seed and rinse the peppers. Slice into 1/4" to 1/2" thick rings or cut into 1" or larger pieces.

  • Asparagus -
    Wash under cool running water, a few spears at a time, to remove any soil or sand. Remove tough areas from the bottom of the spears. Use a paring knife to trim about one inch from the lower end of each stem, or snap-off the lower ends. Click Here for a grilled asparagus recipe.

  • Eggplant -
    Cut off the stem end and peel the eggplant. Cut large eggplant in half, lengthwise before slicing. Slice, crosswise, about 1/2" thick.

  • Corn -
    Remove husks, rinse, and wrap each ear individually in aluminum foil. Or... Remove only the dark outer husks and grill the corn in the husks. Click Here for more about grilled fresh corn.

  • Potatoes -
    Leave small new potatoes whole. For other potatoes, peeling is optional. Wash the potatoes, then cut into chunks, wedges, sticks, or thin slices.
    For whole, grill "baked" potatoes - Wash and dry the potatoes the rub them with olive oil or vegetable oil. Pierce the skin with a fork a few times to prevent bursting. Bake over indirect heat - on a gas grill, on the upper grill rack. On a covered charcooal grill, place potatoes around the edge, while other food is cooking in the center of the grill. Turn each potato a few times for even baking. Stick with a fork to test for doneness.

  • Sweet Potatoes -
    Prepare whole sweet potatoes and grill the same way as white potatoes.

  • Mushrooms -
    Rinse under cold water to remove loose dirt. Leave button mushrooms whole. Slice larger mushrooms.


    To Grill -
    Heat a gas grill or prepare a charcoal fire. When the grill is preheated or the coals are ready, place the food on the grill. Grilling time will vary according to the temperature of the coals and the distance between the coals and the grill suface

    Place cut or sliced vegetables and small whole vegetables in a grill basket. (Use a nonstick grill basket or spray the basket with nonstick cooking spray.

    Alternately, if you don't have a grill basket, use a piece of heavy-duty aluminum foil. Brush the foil lightly with oil or spray with nonstick cooking spray.

    Brush the vegetables with olive oil or melted butter.

    Sprinkle with garlic, pepper, and other complimentary herbs and seasonings, according to taste. Do not add salt until after grilling - just before serving.

    Small whole potatoes, mushrooms and sliced vegetables that are dense enough, can skewered for grilling. Fill skewers with pieces that are about the same size.

    Click Here for a Vegetable Kabobs recipe.


    Approximate Grilling Times -

    Grilll asparagus, mushrooms, onions, peppers, zucchini slices and similar vegetables for about 6 to 10 minutes.

    Corn, husks removed - 10 to 12 minutes, turning individually wrapped ears several times during grilling.
    Corn, in the husk - 20 to 25 minutes

    Eggplant - about 15 minutes

    Sliced carrots or baby carrots - about 20 to 25 minutes

    Cut or sliced potatoes - about 20 to 30 minutes, depending on the size and thickness of the pieces.

    Baked whole potatoes - One hour or more depending on size.

    Medium size sweet potatoes - about 45 minutes to one hour.


    Weber 11.75-in. Grilling Basket, Stainless SteelWeber Stainless Steel Grilling Basket
    Grill vegetables alongside the main course in this sturdy 11.75-in. square grill pan. Convenient side handles make it easy to place and remove from the grill.
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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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