{"id":5471,"date":"2025-05-29T11:29:00","date_gmt":"2025-05-29T17:29:00","guid":{"rendered":"https:\/\/mickeylieberman.com\/bbq\/?p=5471"},"modified":"2025-03-08T11:07:17","modified_gmt":"2025-03-08T17:07:17","slug":"what-is-the-secret-to-grilling-vegetables","status":"publish","type":"post","link":"https:\/\/mickeylieberman.com\/bbq\/what-is-the-secret-to-grilling-vegetables\/","title":{"rendered":"What is the Secret to Grilling Vegetables?"},"content":{"rendered":"

Secret to Grilling Vegetables<\/span><\/p>\n

Grilling is traditionally considered to be for cooking beef, pork, or lamb. But there is good reason to add vegetables to the mix.<\/span><\/p>\n

Different types of veggies require slightly different methods.<\/span><\/p>\n

Most vegetables are suited for high, direct-heat cooking, while dense or larger veggies may require par-cooking or a lower temperature.<\/span><\/p>\n

For Tender Vegetables<\/span><\/strong><\/p>\n

Tender veggies \u2014 like asparagus, broccoli, mushrooms, leeks, and scallions \u2014 cook quickly over high, direct heat within about 5 minutes.<\/span><\/p>\n

These vegetables also cook quickly:<\/span><\/p>\n

Avocado<\/span><\/p>\n

Broccoli<\/span><\/p>\n

Green beans<\/span><\/p>\n

Radicchio lettuce<\/span><\/p>\n

Romaine lettuce<\/span><\/p>\n

Sliced peppers<\/span><\/p>\n

Sugar snap peas<\/span><\/p>\n

For Hard Vegetables<\/span><\/strong><\/p>\n

Crunchy, dense veggies \u2014 like carrots and potatoes \u2014 should be par-cooked before grilling over high heat.<\/span><\/p>\n

After that, they’ll be ready in 5 to 10 minutes.<\/span><\/p>\n

How to Grill<\/span><\/p>\n

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.<\/span><\/p>\n

Using tongs, wipe the oil onto the grill grates.<\/span><\/p>\n

Dripping oil can cause flare-ups and excessive smoke.<\/span><\/p>\n

For a gas grill, turn the burners on high.<\/span><\/p>\n

For a charcoal grill, spread the hot coals evenly in the cook box.<\/span><\/p>\n

Close the lid and preheat for 15 minutes.<\/span><\/p>\n

This will burn off the oil and make the grill nonstick and very hot, about 500 degrees F.<\/span><\/p>\n

For charcoal grills, keep the lid vents open for air circulation.<\/span><\/p>\n

While the grill preheats, prepare the vegetables.<\/span><\/p>\n

As we mentioned, vegetables like asparagus cook quickly.<\/span><\/p>\n

Toss them with a little olive oil, plus kosher salt and freshly ground pepper.<\/span><\/p>\n

Place the asparagus on the grill perpendicular to the grates so they don’t fall through.<\/span><\/p>\n

Grill for about 4 minutes, occasionally rolling them across the grill with a metal spatula to brown on all sides.<\/span><\/p>\n

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.<\/span><\/p>\n

Using a Grill Basket<\/span><\/strong><\/p>\n

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.<\/span><\/p>\n

The grill basket should be preheated for at least 15 minutes before adding any food to prevent sticking and encourage browning.<\/span><\/p>\n

Cut larger vegetables like red pepper into similar-sized pieces so they cook evenly.<\/span><\/p>\n

Add some green beans and cherry tomatoes, and toss with olive oil, salt and pepper, and any other seasonings like garlic powder or herbs.<\/span><\/p>\n

Place the vegetables into the hot grill basket. Close the lid and grill over high heat until browned and tender, tossing occasionally.<\/span><\/p>\n

How to Grill Corn<\/span><\/strong><\/p>\n

Freshly picked corn on the cob is a summertime treat–and it’s even better grilled.<\/span><\/p>\n

Luckily, the best way to grill corn is also the easiest way.<\/span><\/p>\n

Prepare Your Grill<\/span><\/p>\n

First, prepare the grill. For corn, we’re aiming for hot, direct heat.<\/span><\/p>\n

For a charcoal grill, spread the hot coals under the area where the corn will be placed.<\/span><\/p>\n

For gas, turn the burners to high. Cover and preheat for about 15 minutes.<\/span><\/p>\n

Should You Soak Corn Before Grilling?<\/span><\/p>\n

You may have heard that corn should be soaked in water before grilling\u2014but it really depends on the corn.<\/span><\/p>\n

If the husks are bright green and tightly wrapped, your corn is fresh and can be grilled with no additional steps.<\/span><\/p>\n

Don’t shuck it or peel back the husks\u2014the corn silk does not need to be removed before grilling.<\/span><\/p>\n

If the husks are dry, peeling, or turning yellow, the corn will need a soak first.<\/span><\/p>\n

Soak the whole, un-shucked ears in warm water for 10 minutes before proceeding.<\/span><\/p>\n

This helps rehydrate the husks and keeps the corn from drying out and burning on the grill.<\/span><\/p>\n

If you bought corn that was already shucked, tightly wrap each cob in aluminum foil before placing it on the grill.<\/span><\/p>\n

Grilling the Corn<\/span><\/p>\n

After preheating, place the ears directly on the hot grill. Cover and cook for 15 to 20 minutes, turning occasionally with tongs.<\/span><\/p>\n

The husks will blacken and char all over, but the kernels will stay protected while they steam inside.<\/span><\/p>\n

Meanwhile, a delicious smokiness infuses the tender, sweet corn.<\/span><\/p>\n

If you like more char on the kernels, you can peel off a few of the outer layers before grilling.<\/span><\/p>\n

When the cobs are charred all over, remove them from the grill and let rest for 5 minutes until cool enough to handle.<\/span><\/p>\n

To check for doneness, carefully peel back the husk and press down on the corn. It should feel hot and tender.<\/span><\/p>\n

Pull away the charred husks and silk from the corn.<\/span><\/p>\n

How to Serve Grilled Corn<\/span><\/p>\n

While the corn is still hot, brush each cob with butter and sprinkle with kosher salt.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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