How to Grill Vegetables for a Healthy Side Dish

It's so easy to grill veggies, and they're so delicious! Smoky heat does incredible things to vegetables, and we're always more excited to add asparagus, corn, zucchini, and more to our plates when we see those gorgeous grill marks. We've included tips below for how to grill vegetables like peppers, mushrooms, eggplants, and onions so you can serve them on the side of your summer cookouts or add smoky flavor to veggie sides. We included specific prepping and grilling instructions for each veggie, but to cook each one evenly without charring, keep the grill heat to medium. You should be able to hold your hand above the coals for 4 seconds before pulling it away.

How to Grill Vegetables

Before you start grilling vegetables, make sure to wash and dry them thoroughly. Prep and follow the chart below to know how long to grill vegetables so they turn out perfectly tender every time.

Vegetable	Prep	Precook	Time
Asparagus	Prep asparagus spears	No	7 to 10 minutes
Bell Peppers	Prep bell peppers	No	6 to 8 minutes
Carrots	Prep carrots	Simmer for 3 to 5 minutes in a saucepan in a small amount of boiling water.	3 to 5 minutes
Corn	Prep corn on the cob	No	25 to 30 minutes
Eggplant	Prep eggplant	No	8 to 12 minutes
Fennel	Prep fennel	Simmer for 5 minutes in a saucepan in a small amount of boiling water.	8 minutes
Onion	Prep red, white, or yellow onion	No	10 minutes
Mushrooms	Prep mushrooms	No	10 to 12 minutes for large varieties, 6 to 8 minutes for smaller varieties
Potatoes (Baking)	Prep potatoes	No	1 to 1 ½ hours, turning every 15 minutes
Potatoes (New)	Prep potatoes	Bring water to boiling in a saucepan. Simmer, covered, for 10 minutes or until nearly tender. Drain well.	10 to 12 minutes
Tomatoes	Prep tomatoes	No	5 minutes for large tomatoes, 5 to 7 for grape or cherry tomatoes
Zucchini and Summer Squash	Prep zucchini	No	5 to 6 minutes

Test Kitchen Tip: Some veggies need a jump start so they grill evenly. If the chart recommends precooking the veggies for grilling, bring a small amount of water to boiling in a saucepan. Add desired vegetables and simmer, covered, for the time specified. Drain well. Generously brush vegetables with olive oil or melted butter before grilling to prevent sticking.

Grilling Vegetables in Foil

Grilling in foil packets is one of our favorite ways to grill fresh veggies. Because a foil pack cooks with steam, it's essential to craft a tightly sealed pouch. Otherwise, the tasty juices will bubble away, leaving food to dry out or burn. Try adding a spoonful of our favorite flavor boosters for a unique taste: Beer, soy sauce, white wine, apple juice, red pepper sauce, or chicken broth.

1. Place a 36x18-inch piece of foil on your work surface and fold in half to make an 18-inch square. Arrange veggies in the center of the square, leaving enough room around the edges to fold over the foil.
2. Fold opposite sides to meet in the middle snugly against the vegetables. Fold the edges together several times to make a tight seam.
3. Then fold the packet ends, rolling the foil tightly. Toss the packet onto the grill immediately or refrigerate until ready to use.

Using Grill Baskets

Using a grilling vegetable basket is one of our favorite ways to cook veggies on the grill. They come in handy when you want to grill a combination of vegetables or if you simply don't want to risk losing veggies through the grates of your grill.

The Test Kitchen prefers perforated grill baskets. Perforated baskets with low sides are available in various shapes and sizes, making it easy to flip and turn ingredients.

Grill any vegetable combination you can imagine, which is easier if the vegetables have similar cooking times. If timing varies great, start the longer-cooking veggies first. Before cooking, toss veggies with oil. Grill veggies, covered, checking for doneness every 5 minutes.

Grilling Vegetable Kabobs

Skewer up some veggie kabobs to cook a variety of vegetables. To make grilled vegetable skewers, slide cut veggies or whole smaller vegetables (like cherry tomatoes and small mushrooms) onto soaked bamboo skewers, or metal skewers. Grill directly over medium heat for 8 to 10 minutes or until veggies are browned and tender.

Grilling vegetables is a great way to ensure you've got a serving of veggies on your plate at summer barbecues and cookouts. During the rest of the year, you can get your veggies crisp-tender in a similar way (minus the smoky flavor) by learning how to roast vegetables. Between grilling and roasting, you'll easily be able to keep veggie side dishes that everyone in your family will eat included on the table year-round.