Simple Vegetable Ideas for the Grill

How to cook the best veggies on the BBQ 

If you are already turning on the BBQ to grill up your favorite protein item, you are going to love these simple vegetable ideas for the grill. 

Learning how to cook some of the best veggies on the BBQ is a great way to ensure you are getting a good variety of vegetables on your supper plate.  Read on for a helpful overview of methods for grilling vegetables, which veggies are best for the BBQ and additional ideas to build flavour. 

What are the best methods for grilling vegetables? 

There are 3 easy methods for grilling vegetables: 

1. Toss them directly on the grill 
2. Add them to a BBQ grilling basket 
3. Place them in tinfoil packages 

The method you select will depend on your preference and also the type of vegetable you are grilling.   

• Tossing the vegetables directly on the grill or adding them to a BBQ grilling basket are high-heat, fast-cooking methods that will char and crisp the vegetables.   

• Placing vegetables in tinfoil packages on the upper grill of your BBQ will allow slower cooking and more moisture to be retained resulting in a softer texture but still a nice grilled flavour.   

• You can also lightly steam or blanch delicate vegetables such as asparagus ahead of time as prep for the week or for company coming over and then add them to the grill for a few short minutes.  Similarly, you could blanch green beans and then place them in your grill basket to enhance flavor. 

What are the best veggies on the BBQ?

Looking for some inspiration for the tastiest grilled vegetables? Here are some ideas you are going to love! 

Vegetables to Place Directly on the Grill

Mushrooms

• Brush with either a homemade or store-bought balsamic vinaigrette (mushrooms love balsamic vinegar!) or marinade the mushrooms for 10-30 minutes if you have a little more time. Grill for 4-10 minutes depending on the size of the mushrooms. Try white or brown button mushrooms or whole large portobello mushrooms.
  
  Asparagus
• Lightly coat asparagus in vegetable oil, salt and pepper and a splash of lemon juice (or pesto sauce). Place directly on the grill and close the lid. Asparagus spears only need a quick 3-8 minutes of grilling to become tender and tasty.
  
  

  Eggplant

• Sliced eggplant in 1/4 inch thick slices and brush with a mixture of vegetable oil, Italian seasoning and a splash of lemon juice.  Grill eggplant slices for 3-4 minutes per side with the BBQ lid open until your eggplant slices have nice char marks on them.

   

  Tomatoes

• Slice tomatoes in half and brush with vegetable oil on all sides. Sprinkle with your favorite blend of seasonings (try Greek seasoning, Italian seasoning, Cajun seasoning, your favorite steak/fish/poultry rub or simply just salt and pepper). Place on the BBQ skin side down for 4-5 minutes and then flip and sear the cut side of the tomatoes for another 4-5 minutes.
  
  

  Bell Peppers

• Cut washed peppers in quarters and remove seeds. Brush with vegetable oil and salt and pepper (or your favorite vinaigrette).  Grill for 3-4 minutes per side and enjoy immediately.
  

  Corn on the Cob
  

  Pull husks of the corn on the cob back and remove silk.  Soak for 20 minutes and drain on a tea towel or paper towel. Dry corn with a tea towel or paper towel and rub corn on the cob with butter and seasonings.  Try this very tasty seasoning blend here on our blog Cowboy Corn on the Cob.  Also be sure to try one of my favorite recipes for summer:  Fire Roasted Corn Avocado Salsa Recipe.

  Zucchini and Summer Squash

• Slice small zucchini in half and then in half again.  Place zucchini in a large glass baking dish and marinade in your favorite balsamic vinaigrette or other vinaigrette for at least 2-3 hours.  Place zucchini on the grill for 2 minutes per side or until zucchini is charred and tender. Serve immediately. 

Vegetables to Add to a BBQ Grilling Basket 

• Combine any combination of your favourite quick to cook vegetables tossed in vegetable oil with some salt and pepper and toss into your grilling basket. 

   

  Try any combination of these options:

• Sliced red/yellow/orange peppers, sliced onions and green cabbage. 

• Red cabbage, bok choy and snap/snow peas 

• Thinly sliced zucchini rounds, onions and peppers 

• Grill diced asparagus and red peppers 

• Cherry/grape tomatoes tossed with Italian seasoning 

• Savoy cabbage, onions and leftover steamed broccoli/cauliflower/green beans from the day before 

Vegetables to Place in Tinfoil Packages

Cabbage

Slice a head of cabbage into 6-10 wedges, and place in a double layer of tin foil. Drizzle with some vegetable oil, garlic powder, salt and pepper. Seal tinfoil and grill for about 20 minutes, flipping the tinfoil package a few times to cook evenly.

Beets 

Cut beets into pieces, toss with olive oil, salt and pepper, and seal in tin foil and grill on the top rack until tender (approximately 20-30 minutes). Serve as a side dish, or as part of a salad with goat cheese or feta cheese and chopped fresh herbs.

Potatoes, yams or sweet potatoes 

Place baby potatoes or diced larger potatoes, yams or sweet potatoes into cubes in your tinfoil packages and add distribute mini cubes of butter throughout the tinfoil package. Optional – add sliced onions. Sprinkle with salt and pepper and place on the top rack of your BBQ and grill 20-30 minutes until tender.

Carrots, parsnips and/or rutabaga  

Place sliced pieces of these vegetables tossed in vegetable oil, fresh minced garlic, salt and pepper in your tinfoil package and place on the top rack of your BBQ until tender – about 15-25 minutes. Top with your favourite fresh herbs such as fresh parsley or basil or mint.

Green, yellow and purple beans  

Head to your local farmers market and get fresh beautiful locally grown beans and place these in a tinfoil and distribute mini cubes of butter throughout the tinfoil package.  Sprinkle with salt and pepper and place on the top rack of your BBQ and grill about 8-10 minutes and then flip and grill again for another 8-10 minutes until beans are tender and slightly browned.  Add lemon zest and fresh grated parmesan cheese for a flavor booster.

Cauliflower  

Chop cauliflower into bite sized pieces and toss in vegetable oil, salt and pepper and place in tinfoil package. Toss on the grill on the top rack and flip a few times over the total cooking time of 20-30 minutes.  For a spicy variation instead toss cauliflower with buffalo wing style hot sauce and vegetable oil.  Or try drizzling with tahini sauce or sprinkling with fresh herbs once cauliflower is cooked just before serving.   

Let us know in the comments one of your favourite vegetable ideas for the grill or which one of these grilled vegetables you are most excited to try.