Grilled vegetables make a great dinner or even a side on a big dish. The secret for any recipe with grilled vegetables is to control the time for each so that they cook well. Because different vegetables need different times on the grill, it is easy to overcook or burn them especially when many of them cook in a moment
A preheated grill is key. Let it reach the right heat for 10 to 15 minutes before adding the vegetables. The time to grill vegetables depends on several things, like the size and density of each.
How to Grill Vegetables
Cooking times for grilled vegetables change according to the thikness of your slices.
Oil protects the vegetables from drying and helps them not stick on the grill. It helps to add spices, salt and pepper. Removing extra water before grilling helps too.
Do that by sprinkling salt on the bits and draining the liquid after around 30 minutes. This makes the vegetables less likely to be soggy during grilling.
Soft vegetables like asparagus, mushrooms and scallions cook quickly over high heat for around 5 minutes. Asparagus requires 5 to 6 minutes. Scallions grill for 4 to 8 minutes.
Okra and green beans finish in 8 to 10 minutes.
Most vegetables like zucchini, bell peppers, onions and yellow squash have almost the same times and cook 2 to 4 minutes per side at 450 degrees. Whole bell peppers take 10 to 12 minutes, or halved for 8 to 10 minutes. Big mushrooms like whole portobellos require 8 to 10 minutes.
Crunchy vegetables of high density, like carrots, butternut squash and potatoes, should be slightly cooked before. Marinating or pre-cooking dense vegetables like potatoes or carrots shortens the grill time and ensures even cooking.
Cook the first side three to four minutes without turning to get grill marks. Grill over medium-high heat, turning the vegetables now and then to avoid burning. In the 5th minute open the cover and turn them.
Check the state every few minutes and end when they are soft with the wanted char. The vegetables can seem a bit dry when you take them off the heat, but they will sweat and reduce during rest.
Cabbage and butternut squash win extra rich taste on the grill after 15 minutes of soaking in a mix of olive oil, lemon juice and fresh herbs. For best grill flavor, turn every bit twice, so that each side faces the fire. If you want vegetables nice and crisp, grill for 10 to 20 minutes.
If you like them nice and soft, aim for 25 minutesormore.