Vegetables on the Grill: BBQ Isn’t Just for Meat Lovers
Grilling vegetables brings vibrant flavor and texture into your BBQ lineup without overshadowing the star of the show. Grilled zucchini, bell peppers, eggplant, and mushrooms transform into smoky, caramelized bites through high heat, tasting nothing like their raw selves.
Julia Taylor‑Brown, former head of culinary at Spark Grills, says grilling vegetables intensifies their flavor by drawing out water and caramelizing the outsides. As she puts it, “people often go to meat when they think about grilling, but I think vegetables are actually the most transformed by the grill” (Real Simple). She highlights eggplant, broccolini, asparagus, carrots, portobello mushrooms, and thin‑sliced potatoes as especially grill-worthy.
Preparing vegetables for the grill starts with selecting firm produce and cutting pieces evenly. Salting high‑water vegetables like zucchini or eggplant and letting them rest for 10 to 30 minutes draws out moisture and improves browning. Tossing them in a high-smoke-point oil, seasoning simply with salt and pepper, and preheating the grill to medium-high are key steps to avoid sogginess and achieve clean, even char marks. Vegetables like broccoli florets or small tomatoes do best on skewers or in a grill basket to prevent slipping through the grate gaps. Denser vegetables like winter squash or potatoes benefit from parboiling lightly before grilling.
From a nutrition standpoint, grilled vegetables shine. As one health expert notes, grilling preserves more of the vegetables’ vitamins and minerals compared to longer cooking methods like boiling or roasting, and in some cases can even increase absorption of nutrients such as vitamins E and K. Vegetables are also unlikely to form the harmful compounds associated with charred meats, making them a safer grilling option overall.
Incorporating grilled vegetables into your BBQ not only adds visual appeal and lighter options but also enhances the overall balance of the meal. With simple preparation and heat control, vegetables gain sweetness, smoky depth, and a satisfying texture without losing their nutrients. Treat them with care on the grill and they’ll become a highlight—even for guests who came for the brisket.
Sources
Julia Taylor-Brown quote from “Expert Tips for Grilling Vegetables Perfectly” (Real Simple)
https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-grill-vegetables
Information on nutrient retention and health benefits (Bicycling, Taste of Chelo, E. Armata Inc.)
https://www.bicycling.com/health-nutrition/a44508375/are-grilled-vegetables-healthy/
https://www.tasteofchelo.com/post/the-health-benefits-of-eating-grilled-foods
https://earmata.com/the-benefits-of-grilling-vegetables/
Prep and technique details from Serious Eats and Penn State Extension
https://www.seriouseats.com/grilled-vegetable-board-recipe-11744803
https://extension.psu.edu/grilling-fruits-and-vegetables
