Veggies on the Grill: Tips for Perfectly Barbequed Vegetables
Why Grill Veggies in the First Place?
Grilling veggies not only brings out their natural sweetness but adds a delightful smokiness that’s hard to resist. Those char marks? They’re not just pretty to look at; they elevate the flavour profile to a whole new level.
Beyond the flavour boost, grilling veggies retains more of their vitamins and essential nutrients compared to boiling. Plus, with the rising popularity of plant-based diets, grilled veggies offer a hearty, satisfying option that even meat lovers can’t deny. And let’s not forget the visual appeal; vibrant veggies with char lines can make any plate look gourmet.
Which Veggies Are Best for Grilling?
Almost all veggies can have their moment on the grill, but some are natural stars. Bell peppers, zucchini, mushrooms, and asparagus take well to the heat. Corn on the cob gets a beautiful caramelized exterior, and even leafy greens like kale or romaine lettuce could be grilled for a unique twist!
Eggplants, with their meaty texture, absorb the smoky flavour wonderfully. Cherry tomatoes become little bursts of sweetness. And don’t overlook cabbage; when grilled, its layers get crispy edges and a softened core. The beauty of grilling is that it’s an open invitation for veggies of all shapes and sizes.
How Should I Prep My Veggies?
Start by cleaning and cutting your veggies into manageable, grill-friendly sizes. Thicker slices or whole veggies like portobello mushrooms or corn cobs work best. Once you’ve chosen and chopped, consider marinating to infuse more flavours. A simple marinade of garlic, lemon juice, herbs, and olive oil for about 30 minutes can do wonders.
Tossing the veggies lightly in olive oil not only prevents sticking but also ensures seasonings adhere better. And when it comes to seasoning, don’t hold back! Salt, pepper, herbs, or even a splash of balsamic vinegar can elevate their taste. For denser veggies like carrots or potatoes, consider partially pre-cooking (like blanching) before grilling to ensure even cooking.
Direct or Indirect Heat?
Any Tricks to Keep Veggies from Sticking or Falling?
Grill baskets and skewers are your friends! While the grill’s grates give that authentic touch, small or sliced veggies can easily fall through. A grill basket keeps everything contained, while skewers make for a fun, easy-to-eat veggie kebabs.
If you don’t have grill baskets or skewers, grilling mats can be used. They are non-stick and easy to clean and can be directly placed on the grill grates, providing a smooth surface for those delicate or finely sliced veggies.
How Do I Know When They're Done?
Veggies on the grill are more art than science. Look for softened textures and those beautiful grill marks. But also trust your taste buds; some people love a slightly crunchier grilled veggie while others prefer them softer.
While visual cues are important, a fork can be a great tool. Pierce the veggie; if it slides through with minimal resistance, it’s likely done. For denser veggies like potatoes, the fork should still meet some resistance, but not much.
Sauces or Toppings to Enhance Flavor?
Ready to Veg Out on the Grill?
When we think BBQ, meat often dominates the scene, but grilling has the transformative power to elevate even the simplest of veggies to gourmet status. The allure of those smoky flavours, caramelized edges, and vibrant colours can make any dish a centrepiece. This isn’t just about taste; it’s a journey of textures, aromas, and nutritional richness that only grilled vegetables can offer.
At “Your Spot Barbeque” in Edmonton, we believe in the potential of every vegetable to be a star on the grill. As you venture into your next BBQ session, let the veggies take their rightful place alongside the steaks and burgers. Dive into the myriad flavours they present and find joy in the art of grilling them to perfection. It’s time we celebrate the true essence and versatility of veggies on the BBQ.
Happy grilling!
