Secret to Grilling Vegetables

Grilling is traditionally considered to be for cooking beef, pork, or lamb. But there is good reason to add vegetables to the mix.

Different types of veggies require slightly different methods.

Most vegetables are suited for high, direct-heat cooking, while dense or larger veggies may require par-cooking or a lower temperature.

For Tender Vegetables

Tender veggies — like asparagus, broccoli, mushrooms, leeks, and scallions — cook quickly over high, direct heat within about 5 minutes.

These vegetables also cook quickly:

Avocado

Broccoli

Green beans

Radicchio lettuce

Romaine lettuce

Sliced peppers

Sugar snap peas

For Hard Vegetables

Crunchy, dense veggies — like carrots and potatoes — should be par-cooked before grilling over high heat.

After that, they’ll be ready in 5 to 10 minutes.

How to Grill

Always start with a clean grill. While it’s still cold, brush any food residue from the grates, then lightly coat a bunched-up paper towel with olive oil.

Using tongs, wipe the oil onto the grill grates.

Dripping oil can cause flare-ups and excessive smoke.

For a gas grill, turn the burners on high.

For a charcoal grill, spread the hot coals evenly in the cook box.

Close the lid and preheat for 15 minutes.

This will burn off the oil and make the grill nonstick and very hot, about 500 degrees F.

For charcoal grills, keep the lid vents open for air circulation.

While the grill preheats, prepare the vegetables.

As we mentioned, vegetables like asparagus cook quickly.

Toss them with a little olive oil, plus kosher salt and freshly ground pepper.

Place the asparagus on the grill perpendicular to the grates so they don’t fall through.

Grill for about 4 minutes, occasionally rolling them across the grill with a metal spatula to brown on all sides.

When the spears are lightly charred, tender, and bright green, remove them from the grill. If they’re cooking too quickly, move to a cooler area.

Using a Grill Basket

Some vegetables that are small or thin will inevitably fall between the grates, like cherry tomatoes, green beans, and sliced peppers. This is the time to use a grill basket.

The grill basket should be preheated for at least 15 minutes before adding any food to prevent sticking and encourage browning.

Cut larger vegetables like red pepper into similar-sized pieces so they cook evenly.

Add some green beans and cherry tomatoes, and toss with olive oil, salt and pepper, and any other seasonings like garlic powder or herbs.

Place the vegetables into the hot grill basket. Close the lid and grill over high heat until browned and tender, tossing occasionally.

How to Grill Corn

Freshly picked corn on the cob is a summertime treat–and it’s even better grilled.

Luckily, the best way to grill corn is also the easiest way.

Prepare Your Grill

First, prepare the grill. For corn, we’re aiming for hot, direct heat.

For a charcoal grill, spread the hot coals under the area where the corn will be placed.

For gas, turn the burners to high. Cover and preheat for about 15 minutes.

Should You Soak Corn Before Grilling?

You may have heard that corn should be soaked in water before grilling—but it really depends on the corn.

If the husks are bright green and tightly wrapped, your corn is fresh and can be grilled with no additional steps.

Don’t shuck it or peel back the husks—the corn silk does not need to be removed before grilling.

If the husks are dry, peeling, or turning yellow, the corn will need a soak first.

Soak the whole, un-shucked ears in warm water for 10 minutes before proceeding.

This helps rehydrate the husks and keeps the corn from drying out and burning on the grill.

If you bought corn that was already shucked, tightly wrap each cob in aluminum foil before placing it on the grill.

Grilling the Corn

After preheating, place the ears directly on the hot grill. Cover and cook for 15 to 20 minutes, turning occasionally with tongs.

The husks will blacken and char all over, but the kernels will stay protected while they steam inside.

Meanwhile, a delicious smokiness infuses the tender, sweet corn.

If you like more char on the kernels, you can peel off a few of the outer layers before grilling.

When the cobs are charred all over, remove them from the grill and let rest for 5 minutes until cool enough to handle.

To check for doneness, carefully peel back the husk and press down on the corn. It should feel hot and tender.

Pull away the charred husks and silk from the corn.

How to Serve Grilled Corn

While the corn is still hot, brush each cob with butter and sprinkle with kosher salt.