Description
Everything you need to know about how to grill vegetables perfectly every time! This is my in-depth guide to grilling veggies like a pro, including which vegetables to choose, cooking times, and all of my tips and tricks.
Ingredients
- 1 red pepper
- 1 orange pepper
- 1 bunch of asparagus
- 3 ears of corn, shucked
- 1 red onion, 1″ thick slices
- 1 pint of cherry tomatoes
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 3–4 portobello mushroom caps
- 3 tablespoons olive oil
- salt & pepper to season
Balsamic Vinaigrette Drizzle: (optional)
- 1 teaspoon minced garlic
- 1 teaspoon dry basil
- 1 tablespoon dijon mustard
- 1/2 tablespoon honey
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat grill to medium high heat, approximately 350°F-400°F.
- Brush both sides of vegetables with either an olive oil, avocado oil or grape seed oil.
- Season with salt and pepper.
- Place vegetables on grill, follow the following grilling times for each vegetable (see Notes).
- Let rest for 5 minutes. Serve.
Notes
Recommended Grilling Times:
Bell pepper: 8-10 minutes
Onion: 8-10 minutes
Squash: 4-6 minutes
Mushroom: 8-10 minutes for larger mushrooms, 4-7 minutes for smaller.
Asparagus: 4-6 minutes
Corn: 15-20 minutes with or without husk
Tomato: 6-8 minutes for larger tomatoes, cherry/grape tomatoes 4-6 minutes.
Broccoli/Cauliflower: 8-10 minutes
Eggplant: 5-7 minutes
Romaine Lettuce: halved or quartered grilled 2-3 minutes.
Optional: In a small bowl mix garlic, basil, mustard, honey, balsamic vinegar, olive oil, salt and pepper. Whisk until combined. Drizzle over grilled vegetables.
