How to Grill Vegetables

2. Wrap veggies in a foil pack

• Why this method? One of the easiest way to grill vegetables is in a foil pack. Vegetables cooked in a foil pack will be steamed, rather than charred, but they’ll still have the smoky taste of the grill about them. Foil packs also don’t require quite as much attention, as they’re less prone to burning than vegetables grilled directly over the grates.
• What’s the best type of foil to use? What else do I need? Heavy-duty aluminum foil works best on the grill, as it’s stronger and won’t tear as easily, even with rough handling. It will also better protect vegetables from burning. You’ll need a pair of tongs to rotate foil packs.
• What vegetables work best? Vegetables that are too thin to turn easily, like asparagus or green beans, are much easier to grill in a foil pack. Dense vegetables that need a longer cook time, like potatoes, work well because the foil protects them from burning on the outside, while allowing enough time for them to cook all the way through. Foil packs can also be used to effectively grill a variety of vegetables with similar cook times.
• How to do it?
  1. Clean grates, if needed. Heat grill to medium.
  2. Wash and prepare vegetables. Spray sheet of heavy-duty aluminum foil. Place vegetable or vegetables in the center of the foil sheet and season as desired—oil, salt and pepper are fine. Fold the packet around the vegetables leaving space for the steam.
  3. Turn the packet a quarter to half turn periodically while grilling. Cook time will vary by vegetable, so check below for more details.

3. Skewer veggies to make kabobs

• Why this method? If you love your grilled veggies crisp-tender with visible char marks, try cooking them kabob-style on skewers. This is a practical way to grill smaller vegetables. If you’re grilling multiple vegetables, you can ensure vegetables with different cook times get done perfectly, just thread only one type of vegetable per skewer.
• What’s the best type of skewer to use? What else do I need? Metal skewers help the food cook from the inside, and they’re reusable but remember to handle carefully as they heat up on the grill. Bamboo skewers also work well, but it’s important to soak them first. If the wood is too dry, it can start on fire, so immerse skewers in a shallow dish and cover with cold water for a minimum of 15 minutes and up to 30. You’ll also need a pair of grilling tongs.
• What kind of vegetables work best? Smaller vegetables that are prone to slipping through the grates, like cherry tomatoes or button mushrooms, are perfect candidates for kabob-style grilling. This method also works well if you want to chop up your zucchini into coins, onions into chunks, bell pepper pieces, etc.
• How to do it?
  1. Clean grates, if needed. Heat grill to medium.
  2. Wash and prepare your vegetables. If you are chopping vegetables, cut them into uniform-sized chunks that aren’t too large. Vegetables that are cut too large will burn on the outside before they’ve cooked through. Toss vegetables with oil.
  3. Thread vegetables onto skewers leaving space between each vegetable. If vegetables are too close together, they will steam, which will prevent them from taking on color and grilled flavor. If you’re grilling multiple vegetables, thread only one type of vegetable per skewer, so all mushrooms on one, all zucchini on another. Certain vegetables, like mushroom caps, will turn out better if skewered sideways. Bell peppers will take on more char and flavor, if skewered at a 45-degree angle.
  4. Grill over medium heat and turn after 2 minutes. Cook time will vary by vegetables but most will only take about 5 minutes.

4. Grill veggies in a grill basket

• Why this method? Grill baskets are sometimes called grill woks, because that’s what they look like, except they have large holes in the bottom that let the heat of the grill through. Use a grill basket to cook mixed vegetables that you might otherwise sauté. It’s easy to get mixed vegetables cooked because you can see how quickly they’re cooking and add longer-cooking vegetables earlier and quicker-cooking vegetables later—something that’s not possible with a foil pack.
• What do you need? Besides a grill basket, you’ll want metal tongs or a high-heat safe silicone spatula for stirring the vegetables.
• What kinds of vegetables work best? All types of vegetables work well in a grill basket. Beware of vegetables that are slim enough to slip through the holes—like green beans.
• How to do it?
  1. Clean grates, if needed. Heat grill to medium.
  2. Wash and cut veggies into uniform-sized pieces to ensure they get done at the same time. Lightly coat in vegetable oil.
  3. Spray grill basket and allow to heat for a few minutes before adding vegetables, just like you’d allow your skillet to heat before sautéing vegetables.
  4. After adding the vegetables, stir or shake for even cooking. For cook time of individual vegetables, check out our Fresh Vegetable Grilling Chart below.

Learn the best method for grilling some of our favorite summer vegetables below. Or, dive right in with our recipe for grilling Vegetable Kabobs with Mustard Dip.

How to grill vegetable kabobs

Get started grilling vegetables with this recipe, which makes a perfect dinner side or party appetizer. It takes 1 hour and 35 minutes total and serves 9.

What you’ll need:

• Ingredients for Vegetable Kabobs with Mustard Dip
• Metal skewers
• Brush
• Tongs
• Grill

1. In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.

2. Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread one type of vegetables per skewer, so all the tomatoes are on one skewer, zucchini on another, etc. Leave space between each vegetable piece. Note, for 8-oz of mushrooms, you’ll need two skewers. Brush vegetables lightly with oil.

3. Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.

How to grill corn on the cob

It’s not news that there are many ways to grill corn, but what’s the best way? We think it’s in a foil pack. Protecting your cob with heavy-duty foil allows you to slather your corn in butter and still give it plenty of time to cook until tender. Here’s how to grill corn on the cob in a foil pack.

1. Clean grates, if needed. Heat grill to medium.
2. Shuck corn and remove silk. Pour melted butter over corn and make sure it’s completely coated. If desired, add seasonings like salt, fresh or dried herbs. Wrap each ear in heavy-duty aluminum foil allowing room for steam.
3. Cook corn on grill for 10-12 minutes, rotating foil pack occasionally.

How to grill onions

Charred onions turn sweet and beautifully charred when grilled directly on the grates. Avoid grilling in a foil pack as onions will just steam.

1. Clean grates, if needed. Heat grill to medium.
2. Slice large onion or onions into thick slabs and keep as intact as possible for direct grilling. Coat lightly in oil.
3. Place onions on grill. After about 2 minutes, check to see if ready to turn. When charred on one side, use a metal spatula to gently flip. Continue to cook to desired doneness.

How to grill garlic

Whole heads of garlic turn out magnificently sweet and smoky when grilled in a foil pack. We love squeezing grilled garlic cloves into sour cream for a simple dip that’s great with grilled vegetables. Or, make garlic bread by mashing with butter and spreading on crusty grilled baguette. Here’s how to grill garlic.

1. Clean grates, if needed. Heat grill to medium.
2. Cut the top off a head of garlic so individual cloves are exposed. Drizzle with olive oil. Wrap head in foil.
3. Cover grill to cook. Check garlic after 30 minutes by squeezing with tongs—softness is an indication garlic is done. It may take up to 15 minutes longer, depending on the size of the head of garlic.

How to grill mushrooms

The beautiful thing about grilled mushrooms is that they taste great as a main, side or condiment. Portabellas make for a wonderful sandwich or “burger,” while button mushrooms are a veggie kabob staple and chopped up they’re a topping for your mushroom-swiss burger! Whatever you decide to do, the first step is learning how to grill mushrooms perfectly.

How to grill portabella mushrooms

Portabella mushrooms are large, meaty and super flavorful. They’re often eaten on a bun, as a vegetarian alternative to a hamburger. Here’s how to grill portabella mushrooms.

1. Before grilling a portabella mushroom, clean and remove the stem.
2. Marinate portabella caps for about an hour, so they absorb the marinade.
3. Grill over medium heat 8 to 10 minutes or until tender.