Most folks get so caught up in grilling the perfect burger or serving the juiciest steak, they totally overlook one of the most crucial parts of a winning meal – the vegetables.
This underapprecciated, underutilized group foods can bring a level of flavor and color to your backyard party that's unmatched by almost any other – often in a matter of minutes and with very little fuss.
For starters, by grilling vegetables, you'll keep their natural flavors and precious nutrients fully intact...
Their rich, vibrant colors will make the dish your serve eye-catching and irresistible...
Plus, you and your guests will enjoy an entirely new, succulent flavor sensations thanks to the caramelization caused by the hot racks and dry heat...
And you can wow your guests even further by adding delightful touch of smokiness with the use of charcoal or a few wood chips ...
Best of all, the are dozens of veggies suitable for grilling and most can be cooked in 15 minutes or less.
Here's a list – along with grill temperatures and approximate grilling times – to get you started:
| Vegetable | Size/Thickness | Approximate Grilling Time |
|---|---|---|
| Artichoke | 12 oz, whole | 14-18 minutes: boil 10-12 minutes then cut in half and grill 4-6 minutes over direct medium heat |
| Asparagus | 1/2 inch thick | 4-6 minutes over direct medium heat |
| Beet | 6 oz, whole | 1-1 1/2 hours over direct medium heat |
| Bell pepper | whole |
To cook: 10-15 minutes over direct medium heat To char: 16-24 minutes over direct high heat |
| Bell or Chili pepper | 1/4 inch slices | 6-8 minutes over direct medium heat |
| Cabbage | 2 lbs, whole, cored | 1-1 1/2 hours over indirect medium heat |
| Carrot | 1 inch thick | 7-11 minutes: boil 4-6 minutes then grill 3-5 over direct medium heat |
| Corn, huskless | 10-15 minutes over direct medium heat | |
| Corn, in the husk | 25-30 minutes over direct medium heat | |
| Eggplant | 1 lb, whole | 20-30 minutes over direct high heat, peel when cool |
| 1/2 inch slices | 8-10 minutes over direct medium heat | |
| Fennel | 1/4 inch slices | 10-12 minutes over direct medium heat |
| Garlic | whole | 45-60 minutes over direct medium heat |
| cloves, skewered | 8-16 minutes over direct high heat | |
| Lettuce: radicchio, endive, romaine | halved lengthwise | 8-10 minutes over direct high heat |
| Mushrooms: button, shiitake, morels, etc. | 8-12 minutes over direct medium heat | |
| Mushrooms, portabello | 10-15 minutes over direct medium heat | |
|
Onion |
halved | 35-40 minutes over indirect medium heat |
| 1/2 inch slices | 8-12 minutes over direct medium heat | |
|
Potato |
whole | 3/4 - 1 1/4 hours over indirect medium heat |
| 1/2 inch slices | 14-16 minutes over direct medium heat | |
| Potato: new, fingerling | halved | 15-20 minutes over direct medium heat |
| Scallion | whole | 3-4 minutes over direct medium heat |
| Squash, acorn | 1 1/2 lbs, halved | 40-60 minutes over indirect medium heat |
|
Squash, yellow |
1/2 inch slices | 3-5 minutes over direct medium heat |
| halved lengthwise | 4-6 minutes over direct medium heat | |
|
Sweet potato |
whole | 50-60 minutes over indirect medium heat |
| 1/4 inch slices | 8-10 minutes over direct medium heat | |
| Tomato, garden | halved | 6-8 minutes over direct medium heat |
| 1/2 inch slices | 2-4 minutes over direct medium heat | |
| Tomato, plum | halved | 6-8 minutes over direct medium heat |
| whole | 8-10 minutes over direct medium heat | |
| Tofu, extra firm | 3/4 inch slices | 8-12 minutes over direct high heat ( be sure to gently press tofu for 1 hour beforehand to drain excess moisture)) |
| Zucchini | 1/2 inch slices | 3-5 minutes over direct medium heat |
| halved lengthwise | 4-6 minutes over direct medium heat |