Best Veggies for Grilling


It’s finally spring, which means you’re probably cleaning up your grill and preparing it for entertaining guests all summer long. Whether you’re celebrating Memorial Day weekend with an outdoor cookout or enjoy grilling your family dinners on a regular basis, it’s important to pick the right food to serve.

This year, why not add vegetables next to those slabs of seasoned meat? These delicious vegetables are perfect for grilling and will enhance any meal with their robust flavors.

This year, why not add vegetables next to those slabs of seasoned meat? These delicious vegetables are perfect for grilling and will enhance any meal with their robust flavors.Asparagus

A staple of most grill chefs’ plates, asparagus is the champion of grilled vegetables and has a reputation for pairing perfectly with red meats.

Following directions from Serious Eats, grilling asparagus is a cinch. Toss the uncooked asparagus in two tablespoons of olive oil with salt and pepper. At a high heat, the asparagus will take 5 to 8 minutes to char and should be served immediately with an extra drizzle of olive oil, and a squeeze of lemon for zest.

Zucchini

Another green vegetable that should be on more grills is zucchini. This veggie benefits from a high heat and good char. You can slice it in different ways and season it how you want, but in the end, it’s still a winner.

The Weber grill masters recommend slicing the zucchini lengthwise into strips 1/4-inch thick. Season it with olive oil, salt, pepper and herbs like basil and cook over medium heat for 2 minutes per side. You can even marinade the zucchini beforehand for bolder flavors.

Onion

While you wouldn’t cook and serve chunks of onions as a side dish in a meal, they pair excellently with steaks, chicken, burgers, brats—whatever you’re grilling. Their raw intensity is subdued into warm sweetness when cooked over heat.

The National Onion Association has a wealth of tips for grilling onions. For basic cooking, its experts recommend cutting the onions into wedges, leaving the stem/root ends intact to keep the layers together. Brush the onion with olive oil, salt and pepper before cooking them in a covered foil pan for 15 to 20 minutes. You can add flavor with honey mustard, balsamic vinegar, BBQ sauce or other dressings.

Eggplant

While it’s not a favorite vegetable for most people, any grill master can turn eggplant into the star of the roast.

According to Martha Stewart’s website, it’s important to drain the eggplant for 1 hour before putting it on the grill. After slicing it and letting it sit in a colander over a bowl until the liquid drains, press it with paper towels until completely dry. Then, lather in olive oil, salt and pepper and cook it over medium-high heat for 10 to 12 minutes, flipping in between.

If you’re concerned with the mess or cleanliness of cooking vegetables on the grill, just set them in aluminum foil while over the fire. Either way, these healthy eats will make scrumptious additions to your home-cooked meals.

 

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