In This ArticleView AllIn This ArticleOil LightlyPrevent BurningUse a Skewer or a Grill BasketCut SmallerCook in Packets
In This ArticleView All
View All
In This Article
Oil Lightly
Prevent Burning
Use a Skewer or a Grill Basket
Cut Smaller
Cook in Packets
1. Oil the Vegetables Lightly
Vegetables dry out when they hit the heat without a little oil. Before putting the veggies on the grill, toss them with a light coating of oil. Don’t use too much—it not only adds unnecessary calories but dripping oil causes flare-ups and greasy flavors. Plus, tossing them in oil helps your seasoning stick more uniformly.
2. Know Proper Cook Time and Prevent Burning
Some vegetables take a minute or two to cook while others take longer. Denser vegetables, such as potatoes, will take the longest to cook. Keeping them over too-high heat for too long will char them on the outside while keeping them raw on the inside.
To prevent burning, sear vegetables over high heat, then move them to a cooler part of the grill to finish cooking. You can also precook them and just give them a few minutes on the grill to get some color on the outside.
Pictured recipe:Grilled Asparagus
3. Use a Skewer or a Grill Basket for Small Pieces
Cherry tomatoes, zucchini rounds and mushrooms are great on the grill, but they’re a little unwieldy. To keep smaller vegetables or pieces of fruit from rolling around or falling through the grate, pierce them on a skewer or use a grill basket. If you don’t have a grill basket, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from falling through while it still gets plenty of smoky flavor.
4. Cut Smaller Pieces for Quicker Cooking
How you cut your vegetables dictates how quickly they will cook. Cut them into smaller pieces if you want your vegetables to cook more quickly (and use a skewer to keep them on the grill). Cut round vegetables like onions or eggplant into thin “rounds”—you’ll get more surface area, which allows for a crispier outside, and because they’re thin, they’ll cook quickly. Cut long vegetables like squash or eggplants into planks (long, thin pieces) for faster cooking, or cut them in half for low and slow cooking over medium grill heat.
Pictured recipe:Garlic Butter Campfire Corn
5. Try Cooking in Packets
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