How to: Veggies on the grill

With very simple preparation, these vegetables—grilled directly on the grate—take on the same smoky flavor and characteristic char marks as a perfectly grilled steak.

ROMAINE LETTUCE

Prep Cut in half lengthwise through core; trim leaves. Wash and shake out excess water.
Seasoning Lightly sprinkle with soy sauce, garlic powder and olive oil.
Grill Grill, covered, over medium heat or coals 3 to 6 minutes or until lightly browned, turning several times.

ZUCCHINI

Prep Cut zucchini lengthwise into 1/4-inch slices.
Seasoning Marinate in Vegetable Marinade (see recipe below) about 30 minutes.
Grill Grill, covered, over medium heat or coals 8 to 12 minutes, turning at least twice to create crisscross pattern.

ONIONS

Prep Peel, leaving root intact. Cut in half lengthwise through middle of root. Cut each half into 4 wedges, cutting through root.
Seasoning Marinate in Vegetable Marinade about 30 minutes.
Grill Grill, covered, over medium heat or coals 10 to 15 minutes, turning several times.

POTATOES

Prep Microwave white potatoes until almost done. Partially cool and cut in half lengthwise. With small knife, score cut side with crisscross pattern.
Seasoning Top with a dab of butter or a few drops of olive oil and sprinkle with salt and pepper.
Grill Grill cut side up, covered, over medium heat or coals 3 minutes. Turn cut side down; grill 6 minutes or until browned, rotating once halfway through to create crisscross pattern.

CORN

Prep Shuck corn and remove all silk.
Seasoning Butter ears of corn and season with salt and pepper.
Grill Grill, covered, over medium heat or coals 10 to 16 minutes or until lightly browned and kernels are crisp-tender, turning to brown all sides.

ASPARAGUS

Prep Snap off woody part of stem.
Seasoning Marinate in Vegetable Marinade about 30 minutes.
Grill Grill, covered, over medium heat or coals 6 to 8 minutes, depending on thickness, turning occasionally.

Vegetable Marinade

½ cup olive oil
¼ cup soy sauce
1 tablespoon lemon juice
1 tablespoon minced garlic
1 teaspoon dark sesame oil
1/8 teaspoon each dried basil, thyme and oregano

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