Grilled Vegetables add so much flavor to any dish. I like them on the side of meat, in salads, or mixed into pasta dishes. We use a charcoal grill because it adds a smokey flavor to the vegetables.
You can season grilled vegetables any way you like. I usually add seasonings that complement the dish or a quick marinade with vinegar. Be creative and don’t be afraid to try a new combination of something.
The easiest way to grill a pile of vegetables is a grill basket with a 3 inch lip. This prevents them from dropping through the grill grate. If I am only grilling a few items I will use a flat grill basket with a 1 inch lip.
Equipment
Prep Your Vegetables
Oil –
- I like to add between 1 teaspoon and 1 tablespoon depending on the amount of vegetables I have on the sheet pan.
- It’s best to eye ball it. Don’t soak your vegetables but give them a light coating.
- I also like to use flavored olive oils to my vegetables. I pair the olive oil with the flavors we are eating. This can replace seasoning.
Seasoning –
- I like to sprinkle with salt and pepper. I tend to start with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- If it is a large sheet pan full of vegetables I will start with 1 teaspoon of salt and 1 teaspoon of pepper.
- Depending on the dish I am making I will add different spices. Check out some of our homemade spice blends.
Balsamic Vinegar –
- You can add a ton of flavor with a little balsamic vinegar or dressings. I like to toss my vegetables after cooking.
- If you are looking to cut back on oil then skip the oil and add the vinegar. Be sure to watch the cook closely so the vegetables do not burn.
Grilled Vegetables
Acorn Squash
- The grill should be between 400° and 450°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Set the squash in the center of tin foil. Fold each corner over the squash until the squash is covered.
- Grill for 30 to 45 minutes depending on your grill temperature.
- If you can easily stick a fork in the squash it is done.
Butternut Squash
- The grill should be between 400° and 450°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Set the squash in the center of tin foil. Fold each corner over the squash until the squash is covered.
- Grill for 30 to 45 minutes depending on your grill temperature.
- If you can easily stick a fork in the squash it is done.
Mushrooms
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the mushrooms on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
White Onion
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the white onion on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
Red Onion
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the red onion on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
Green Pepper
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the green pepper on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
Red Pepper
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the red pepper on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
Yellow Squash
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the yellow squash on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
Zucchini
- The grill should be between 350° and 400°.
- I add 1/2 teaspoon of olive oil, salt and pepper.
- Place the zucchini on the grill pan for 5 – 10 minutes until you reach the desired tenderness.
