It's so easy to grill veggies, and they're so delicious! Smoky heat does incredible things to vegetables. To cook them 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.
Try one of our best grilled vegetable recipes.
Prep: Snap off and discard the tough, woody bases from the stems.
Grill: 7 to 10 minutes directly over medium heat. Grill perpendicular to grates so asparagus does not fall through, or use a grill basket.
Prep: Peel back husks and remove silks. Replace husks around the corn. Place corn with husks in a bowl or pan and cover with water. Soak for 1 hour; drain. Tie husks at the top with cotton kitchen string. Remove string to serve.
Grill: 25 to 30 minutes directly over medium heat.
Prep: Cut off tops. If smaller size, cut lengthwise into 1-inch strips. If larger, cut crosswise.
Grill: 8 to 12 minutes directly over medium heat.
Prep: Peel and cut crosswise into 1-inch slices.
Grill: 10 minutes directly over medium heat.
Grill: 6 to 8 minutes directly over medium heat.
Prep: Remove stems and scrape out gills from larger mushrooms, such as portobellos.
Grill: Large portobellos: 10 to 12 minutes over medium heat; for smaller varieties: 6 to 8 minutes directly over medium heat on grate, or use a grill basket.
Prep: Halve potatoes.
Precook: Bring water to boiling in a saucepan. Simmer potatoes, covered, for 10 minutes or until nearly tender. Drain well.
Grill: 10 to 12 minutes directly over medium heat on grate, or use a grill basket.
Prep: Cut lengthwise into 1-inch slices.
Grill: 5 to 6 minutes directly over medium heat.
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: beer, soy sauce, white wine, apple juice, red pepper sauce, or chicken broth.
Grilling veggies in foil is easier than you think:
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. First, 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 foil tightly. Toss the packet onto the grill immediately or refrigerate until ready to use.
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.
We like 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.
Try these grill basket recipes:
Skewer up some veggie kabobs to cook a variety of vegetables. To make veggie 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.
See our best pointers on how to make roasted vegetable kabobs, too!