Grilled Vegetables

How to Grill Vegetables

Grilling vegetables couldn't be easier - just coat them with a bit of olive oil (or other oil), throw them on a medium hot grill, turn them once or twice, cook until as tender as you like, sprinkle with salt or pepper or herbs or lemon juice, and voila! In general, cutting the vegetables to create more surface area to grill helps things along. Smaller vegetables can be grilled more easily if put on thin metal skewers. Find more specific ideas below. Note that freshly ground black pepper, a drizzle of balsamic vinegar at the end, and sauces like Pesto or Romesco are all welcome additions.

  • 01 of 11

    Grilled Asparagus

    Grilled asparagus

    The Spruce


    The charred, smoky flavor added on the grill highlights the grassy essence of asparagus. Look for fat spears to put on the grill—their meatiness works well with grilling and they're easier to manage on the grate (and less likely to fall through!). Brush or toss with oil, sprinkle with salt, and grill until tender with grill marks, 8 to 10 minutes total.

  • 02 of 11

    Grilled Cabbage

    Grilled Cabbage. Photo © Molly Watson

    Not only can you, but you totally should grill cabbage. It gets a bit sweet, with crispy blackened edges and a slightly softened but still crunchy texture. Get the specifics for making Grilled Cabbage.

  • 03 of 11

    Grilled Corn

    Grilled Corn. Photo © Molly Watson

    Fresh sweet corn takes on a smoky essence when popped on the grill for a bit. There are two ways to go: fully shuck it, coat it with melted butter, and grill until tender (5 to 10 minutes depending on grill heat); or pull back the leaves, removed the silk, brush on some melted butter, pull those leaves back over the cobs, and grill in the husk for corn that is much more like steamed or boiled corn.

  • 04 of 11

    Grilled Eggplant

    Grilled Eggplant

    The Spruce

    Eggplant can be great on the grill. It can also be overcooked and flavorlessly lifeless or undercooked with a spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant-crispy brown on the outside, creamy sweet on the inside, and full of flavor-every time. Get all the secrets to making Perfect Grilled Eggplant.

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  • 05 of 11

    Grilled Okra

    Grilled Okra
    Grilled Okra. Photo © Molly Watson

    Grilling mitigates the famous "slime" factor in okra and keeps the lightly grassy flavor and lovely crispy texture of these green (or purple!) pods intact. The crispy edges okra develops on the grill are best highlighted by a generous sprinkle of coarse sea salt. As with the other vegetables, just toss with a bit of oil to coat the pods, sprinkle with salt, and grill until tender and grill-marked, 4 to 5 minutes per side.

  • 06 of 11

    Grilled Peppers

    Grilled Peppers. Photo © Molly Watson

    The charring from grilling makes the tough skins on peppers slip right off (just like roasting them does), leaving sweet, tender peppers to enjoy. You can oil them if you like, but it's not necessary—the goal is to char the skin so that you can peel it off to eat the sweet tender pepper inside.

  • 07 of 11

    Grilled Potatoes

    Grilled Potatoes. Photo © Molly Watson

    Enjoy the crusty exterior and creamy yet fluffy interior that results from grilling potatoes! I like to use Yukon Golds or Yellow Finns, both of which have build-in flavor and sweetness. Read the whole recipe for Grilled Potatoes for tips on timing and grill heat.

  • 08 of 11

    Grilled Radicchio & Treviso

    Grilled Radicchio
    Grilled Radicchio. Photo © Molly Watson

    Grilled radicchio is particularly delicious with a generous drizzle of balsamic vinegar. A crumble or two of blue cheese on top can be tasty, too. Cut heads into quarters, leaving the core intact to hold the leaves together. Brush the quarters with oil, set on a medium-hot grill, and cook until grill-marked, repeat with other sides until the leaves are tender all the way through, about 15 minutes total.

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  • 09 of 11

    Grilled Spring Onions

    Grilled Spring Onions. Photo © Molly Watson

    Spring onions are delicious on the grill - they turn sweet and a bit creamy, adding lots of flavor alongside roast meats or as part of a grilled vegetable platter. Trim, oil, set on a medium hot grill, and cook until tender, about 10 minutes total.

  • 10 of 11

    Grilled Tomatoes

    Grilled Tomatoes. Photo © Molly Watson

    Tomatoes on the grill are a great way to enjoy summer's favorite vegetables, I mean fruit, I mean... tomatoes. In general, you want to use tomatoes that are firm when ripe, such as Early Girls, for grilling. Oil them up, set them cut-side-down on a medium hot grill, and cook until grill-marked, about 7 minutes. Don't bother turning them (it can get messy if you do).

  • 11 of 11

    Grilled Zucchini

    Grilled zucchini and squash on a white dinner plate

    The Spruce 

    Zucchini and summer squash are tasty, easy additions to any summer grill. This recipe is as much a technique as a recipe. Feel free to increase or decrease amounts, vary the type of oil, and add other seasonings. You can grill them halved or sliced.