Grilling veggies is, without a doubt, one of the best ways to make those nasty vegetables taste utterly delightful. Also, it’s quicker than other methods, especially when you simply use a foil packet and a handful of spices. In a nutshell, you just throw that sucker on the grill for a few minutes, and presto! Perfectly delicious veggies with that hearty smoked flavor that can’t be beat.
Experimentation is the core of grilling and while most people could probably figure out how to grill veggies on their own, having a few tips and tricks to get you started is never a bad idea. Here are some of our best tricks for sizzling up some delicious veggies in no time:
Don’t mix soft veggies and crunchy veggies
Soft veggies, like tomatoes and mushrooms, take far less time to cook than crunchy veggies, such as onions or peppers, do. For this reason, you’ll want to be careful in mixing soft and crunchy veggies, otherwise you’ll end up with overcooked or undercooked (or, heaven forbid, both) food. Instead, use two different packs (one for soft and one for crunchy) and mix them when you serve.
Split large quantities into multiple packs
If you are cooking for a bunch of people, consider splitting your veggies up into multiple portions so that it all cooks faster. Remember that the heat has to warm up the foil enough to heat the food through, so the more you have in each packet, the slower it will cook.
Flavor veggies for an additional kick
There is no end to the kinds of marinades or spices that you can add to your veggies for some additional flavor. Try using barbecue sauce, soy sauce, lemon juice, or basically any salad marinade. I tend to prefer going simple—just some olive oil and a bit of seasoning.
Let frozen veggies partially thaw before grilling
Frozen veggies are a great way to have to avoid trying to track down all the vegetables yourself, however they can take longer than fresh veggies as there is more of a temperature difference, and more liquid to evaporate. To speed things up a bit, let them partially thaw on the counter prior to grilling.
Use olive oil to prevent them from sticking
A lot of blogs will tell you to use spray grease in the foil, and while this will also work, I tend to prefer the taste of olive oil, myself. Depending on what seasonings you’re using, you can actually just toss the veggies in the oil prior to adding them to the foil.
Seal the foil securely
If you’re using the foil packet method, make sure that you fold it securely. After all, the whole point is to steam the veggies and get that yummy grilled taste. And, obviously, be careful opening it so you don’t get a face full of steam.
Only flip the packet once
Depending on what kind of veggies you have, flipping the packet isn’t likely to hurt anything (although softer veggies may be banged up a little if you’re constantly flipping). However, Kamado grills are touchy and every time you open the lid, you’re going to lose temperature. Figure out your cooking time, and only flip it once to cook everything faster.
Do you have any veggie grilling tips? Got a combination that is just killer? Leave a note below and share it!