The Best Grilled Veggies recipe: What are the best Vegetables for grilling?

Grilled Veggies can bring out their natural flavors and create delicious charred and smoky notes. Here are some popular vegetables that are great for grilling:

  1. Bell Peppers: Grill whole peppers until the skin is charred, then peel off the skin and slice them for salads, sandwiches, or as a side dish.
  2. Zucchini and Summer Squash: Slice them lengthwise into planks or coins and grill until tender and slightly charred.
  3. Eggplant: Cut into thick slices or halve lengthwise, then grill until soft and nicely charred. It can be used in various recipes or enjoyed as a standalone dish.
  4. Corn: Grill corn on the cob with the husks on, or remove the husks and grill them directly. The heat caramelizes the sugars, giving it a smoky and sweet flavor.
  5. Asparagus: Simply toss the asparagus spears in olive oil, season with salt and pepper, and grill until tender with a slight char.
  6. Portobello Mushrooms: Remove the stems and grill the mushrooms cap-side down. They make a great vegetarian option for grilling, with a meaty texture and rich flavor.
  7. Onions: Slice onions into thick rounds or skewer onion wedges, brush with oil, and grill until caramelized and slightly charred.
  8. Tomatoes: Grill thick slices or halved tomatoes until they are soft and slightly charred. They are perfect for sandwiches, salads, or as a side dish.
  9. Sweet Potatoes: Slice sweet potatoes into thick rounds or wedges, brush with oil, and grill until tender and caramelized.
  10. Brussels Sprouts: Skewer them whole or cut in half, toss with oil, seasonings, and grill until they are charred and tender.

Remember to brush the vegetables with oil, season them with salt, pepper, and any other desired seasonings before grilling. Adjust the grilling time based on the thickness and density of the vegetables, and turn them occasionally for even cooking. Enjoy your grilled vegetables!

Piero’s Recipe from the video:

  • Asparagus
  • Spring Onions
  • Courgette
  • Aubergine / Eggplant
  • Pepper
  • Carrot
  • Garlic
  • Fresh Mint
  • Extra Virgin Olive Oil
  • Salt & Pepper
You can also view the video on Youtube by clicking here, please consider subscribing for new videos.
Grilled Veggies

How do you pre cook Vegetables before grilling?

Pre-cooking vegetables before grilling can help ensure they are fully cooked and tender on the inside while achieving a desirable char on the outside. Here’s a simple method for pre-cooking vegetables before grilling:

  1. Blanching: Bring a pot of water to a boil and season it with salt. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
  2. Prepare the vegetables: Trim and cut the vegetables into desired shapes and sizes. Keep in mind that smaller or thinner pieces will cook faster.
  3. Blanch the vegetables: Add the vegetables to the boiling water and cook them for a short time, typically 1 to 3 minutes. The exact cooking time will depend on the vegetable and its size. Blanching helps partially cook the vegetables and enhances their color.
  4. Shock in ice water: Using a slotted spoon or tongs, transfer the blanched vegetables immediately to the ice bath. This stops the cooking process and helps retain their vibrant color. Let them cool in the ice water for a few minutes.
  5. Drain and pat dry: Remove the vegetables from the ice bath and drain them well. Pat them dry with a kitchen towel or paper towels to remove excess moisture. Dry vegetables will grill better and develop a nice char.
  6. Season and oil: Season the pre-cooked vegetables with salt, pepper, and any desired spices or herbs. Drizzle them with a little olive oil or your preferred cooking oil to prevent sticking and promote caramelization.
  7. Grill: Preheat your grill to medium-high heat. Place the pre-cooked vegetables directly on the grill grates or use a grill pan or basket if desired. Grill the vegetables until they are tender and nicely charred, turning them occasionally for even cooking. The grilling time will vary depending on the type and size of the vegetables.
  8. Serve: Once the vegetables are grilled to your liking, remove them from the grill and serve them hot. They can be enjoyed as a side dish, used in salads, sandwiches, or as a component in other recipes.

By pre-cooking the vegetables, you ensure they cook evenly on the grill and reduce the risk of ending up with undercooked or burnt pieces.

What are the best grilled Vegetables with steak?

Grilled vegetables complement steak beautifully, adding vibrant flavors and textures to your meal. Here are some popular grilled vegetables that pair well with steak:

  1. Portobello Mushrooms: Grilled portobello mushrooms have a meaty texture and earthy flavor that complements steak. Marinate them in a mixture of balsamic vinegar, olive oil, garlic, and herbs before grilling.
  2. Asparagus: Grilled asparagus adds a fresh and crisp element to your steak dinner. Drizzle the asparagus spears with olive oil, sprinkle with salt and pepper, and grill until they are tender with a slight char.
  3. Bell Peppers: Grilled bell peppers provide a sweet and smoky flavor that pairs well with steak. Slice them into thick strips, brush with oil, season with salt and pepper, and grill until they are charred and tender.
  4. Onions: Grilled onions offer a savory and slightly sweet taste. Slice onions into thick rounds or skewer onion wedges, brush with oil, and grill until they caramelize and develop a nice char.
  5. Zucchini and Yellow Squash: Grilled zucchini and yellow squash are light and refreshing additions to a steak dinner. Slice them lengthwise into planks, brush with oil, season with salt and pepper, and grill until they are tender and lightly charred.
  6. Tomatoes: Grilled tomatoes can add juiciness and a burst of flavor to your steak. Halve or slice the tomatoes, brush with oil, season with salt and pepper, and grill until they soften and develop grill marks.
  7. Brussels Sprouts: Grilled Brussels sprouts offer a delightful mix of smoky and nutty flavors. Skewer them whole or cut them in half, toss with oil, seasonings, and grill until they are charred and tender.
  8. Corn on the Cob: Grilled corn on the cob is a classic accompaniment to steak. Remove the husks and grill the corn directly, turning occasionally, until it develops a beautiful char and caramelized flavor.

Remember to season the vegetables with salt, pepper, and any desired herbs or spices before grilling. Adjust the grilling time based on the vegetable’s thickness and density, turning them occasionally for even cooking. The combination of grilled steak and vegetables creates a well-rounded and satisfying meal.

How to grill vegetables without a grill

If you don’t have a grill, there are still several ways to enjoy grilled vegetables using alternative cooking methods. Here are a few options:

  1. Stovetop Grill Pan: A stovetop grill pan can simulate the grill marks and charring you get from an outdoor grill. Preheat the grill pan over medium-high heat and lightly oil it. Place the prepared vegetables on the hot grill pan and cook until tender and charred, turning occasionally.
  2. Oven Roasting: Roasting vegetables in the oven can achieve a similar caramelization and depth of flavor. Preheat your oven to a high temperature, around 425°F (220°C). Toss the vegetables with oil, salt, and any desired seasonings, then spread them in a single layer on a baking sheet. Roast the vegetables until they are tender and have a slight char, turning them halfway through the cooking time.
  3. Broiling: Broiling is another option to achieve a charred and grilled effect on vegetables. Preheat your broiler and adjust the rack to the top position. Place the vegetables on a broiler pan or a baking sheet lined with foil. Brush the vegetables with oil, season them, and broil until they are tender and nicely charred, turning them as needed.
  4. Griddle or Skillet: A griddle or skillet can work well for grilling vegetables indoors. Heat a griddle or skillet over medium-high heat and lightly grease it. Place the vegetables on the hot surface and cook until they are tender and have grill marks, flipping them to cook evenly.
  5. Pan Searing: For smaller or thinly sliced vegetables, pan searing is a quick and flavorful option. Heat a skillet over medium-high heat, add a small amount of oil, and place the vegetables in a single layer. Sear the vegetables until they are tender and lightly charred on both sides, tossing them occasionally.

No matter which method you choose, remember to adjust the cooking time based on the thickness of the vegetables and keep an eye on them to prevent overcooking. Grilled vegetables can also be prepared using a barbecue or grill pan outdoors if available.

You can buy one of these grills following this link to amazon

How long to grill Vegetables in foil

When grilling vegetables in foil, the cooking time will depend on the type of vegetable, the size of the pieces, and the desired tenderness. Here are some general guidelines for grilling vegetables in foil:

  1. Preheat your grill to medium heat.
  2. Prepare the vegetables by washing and cutting them into desired sizes. It’s recommended to cut them into uniform pieces for even cooking.
  3. Take a sheet of heavy-duty aluminum foil and place the vegetables in the center. Drizzle with olive oil or your preferred cooking oil, and season with salt, pepper, and any desired herbs or spices. Toss the vegetables to coat them evenly.
  4. Fold the foil over the vegetables, creating a tightly sealed packet. Make sure to leave a bit of room inside for steam to circulate.
  5. Place the foil packet on the grill grates and close the lid. Cook the vegetables for about 15 to 20 minutes, flipping the packet once halfway through cooking.
  6. After the initial cooking time, carefully open the foil packet to check the tenderness of the vegetables. If they are not yet done to your liking, reseal the packet and continue grilling for a few more minutes until they reach the desired tenderness.

Keep in mind that denser vegetables like potatoes or root vegetables may require longer cooking times, while softer vegetables like zucchini or bell peppers may cook more quickly. Adjust the cooking time accordingly based on the specific vegetables and your preferred level of doneness.

Grilling vegetables in foil helps to steam and soften them while retaining their natural flavors. It also prevents them from falling through the grill grates.

What’s the best Vegetables to grill with Chicken

When grilling chicken, there are various vegetables that pair well and can be cooked alongside for a delicious and well-rounded meal. Here are some of the best vegetables to grill with chicken:

  1. Bell Peppers: Grilled bell peppers provide a sweet and smoky flavor that complements grilled chicken beautifully. Slice them into thick strips or chunks, brush with oil, season with salt and pepper, and grill until they are tender and slightly charred.
  2. Zucchini and Yellow Squash: These grilled vegetables add a light and refreshing element to your chicken dish. Slice them lengthwise into planks or coins, brush with oil, season with salt and pepper, and grill until they are tender with a slight char.
  3. Onions: Grilled onions bring a savory and slightly sweet taste that pairs well with chicken. Slice onions into thick rounds or skewer onion wedges, brush with oil, and grill until they caramelize and develop a nice char.
  4. Mushrooms: Grilled mushrooms, such as portobello or cremini mushrooms, offer a meaty texture and earthy flavor that complements chicken. Marinate them in a mixture of balsamic vinegar, olive oil, garlic, and herbs before grilling.
  5. Corn on the Cob: Grilled corn on the cob is a classic side dish that goes perfectly with grilled chicken. Remove the husks and grill the corn directly, turning occasionally, until it develops a beautiful char and caramelized flavor.
  6. Asparagus: Grilled asparagus adds a vibrant and crisp element to your chicken meal. Drizzle the asparagus spears with olive oil, sprinkle with salt and pepper, and grill until they are tender with a slight char.
  7. Cherry Tomatoes: Skewered or grilled in a grill basket, cherry tomatoes become juicy and burst with flavor. Thread them onto skewers or place them in a grill basket, drizzle with oil, season with salt and pepper, and grill until they blister and soften.
  8. Eggplant: Grilled eggplant brings a unique flavor and texture to your chicken dish. Cut it into thick slices or halve lengthwise, then grill until soft and nicely charred. It can be used in sandwiches, salads, or enjoyed as a standalone side dish.

Remember to season the vegetables with salt, pepper, and any desired herbs or spices before grilling. Adjust the grilling time based on the vegetable’s thickness and density, turning them occasionally for even cooking. The combination of grilled chicken and vegetables creates a satisfying and balanced meal.

Do you have other Vegetarian Videos?

Yes! we do here is a list:
Eggplant Balls with Melted Cheese
Aubergine Involtini with Ricotta and Spinach

Do you have any other videos? Yes here are our latest ones:

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Cooking With An Italian

Ciao I am Piero coming all the way from Puglia Italy. I created this site to bring my love of food to all, hope you enjoy.