The best vegetables for the grill
A colorful combination of vegetables not only enhances the flavor but also makes the dish visually appealing. When preparing grilled vegetables, it’s important to choose varieties that can handle high heat well and develop rich, delicious flavor:
- Zucchini
- Bell peppers (red, yellow, green)
- Eggplant
- Mushrooms
- Asparagus
- Red onion
- Corn
How to serve Grilled Vegetables
Grilled vegetables are an incredibly versatile dish:
- As a side dish for meat or fish
- In burgers, tortillas, or sandwiches
- In omelets and frittatas
- Served with hummus or yogurt sauce
- Added to pasta or risotto
Top 5 tips and tricks to make the best grilled veggies
Follow these five tips to make sure your grilled vegetable recipe turns out perfectly:
- Cut the vegetables evenly – Uniformly sized pieces ensure even cooking and prevent some parts from overcooking
- Don’t salt the vegetables during grilling – Season them only after cooking to help retain their natural juices.
- Grill over high heat – Stick to quick cooking at high temperatures to keep the vegetables crisp, fresh, and flavorful.
- Use a grill basket or aluminum tray – This helps prevent smaller vegetable pieces from burning or falling through the grates.
- Season after grilling – Add fresh herbs or extra seasoning once cooked for an extra layer of flavor.
Storing and freezing
If you have leftover grilled vegetables, they can easily be stored for later use.
Keep them in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing. They can be enjoyed cold or reheated, and are great in soups, salads, sandwiches, tortillas, or omelets.
You can also freeze the cooled vegetables if you like. Store them in freezer bags or other suitable containers for up to 2 months. Before using, sauté them in a pan on the stovetop to reheat and refresh their flavor.
How to make Grilled Vegetables at home (video)
Check this short video to master making grilled vegetables at home.
Next, make these recipes from the grill
- Sausage Kabobs
- Argentinian steak with grilled vegetables
- Mediterranean Chicken Skewers
- Grilled Ribeye Steak with Corn Salsa
- Grilled Asparagus with Hazelnuts and White Beans
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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prepare the grill
Preheat or light the grill. Once the grill reaches 480–570°F (250–300°C), or when it’s hot enough that you can’t hold your hand more than 2 seconds about 4 inches (10 cm) above the grate, place the grill pan on the grill and let it heat for 5 minutes.
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grill the veggies
Clean and cut all the vegetables into larger pieces. Add them to the pan and cook for 2 minutes, stirring regularly. Drizzle with olive oil and continue cooking for another 4–6 minutes. The vegetables should remain slightly firm to the bite and keep their vibrant colors. Transfer to a serving dish.
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season and serve
Season the vegetables with salt and, if desired, fresh herbs. Serve alongside vegetarian or meat main dishes. They’re also delicious in omelets, wraps, sandwiches, and salads.
