Simple Grilled Vegetables Recipe
Whether you’re a seasoned griller or a barbecue beginner, a simple recipe for Grilled Vegetables is a must-have. There are a few ways to easily get the grilled veggies that you’re after and it all depends on your mood and what you are serving them with. Try these simple techniques for great BBQed veg for your next barbecue. This recipe is the epitome of #FreestyleGrilling because you can choose your flavors and techniques to suit the meal.
Simple Grilled Vegetables Recipe
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- Your favorite seasonal vegetables – these can include onion, broccoli, mushrooms, carrots, peppers, hot peppers, zucchini, brussels sprouts, baby tomatoes, squash, eggplant, asparagus, garlic, potatoes, green onion, and cauliflower
- 1 to 3 tbsp. (44 ml) oil
- 1 to 3 tbsp.(84 g) seasoning – try Club House, or opt for something simple like salt, pepper, and dehydrated garlic to taste
- You can replace some of your cooking grids with the cast iron griddle if you would like. You can also use a topper like the stainless steel topper or a wok. These will wrangle any smaller type veggies like brussels sprouts, tomatoes, and potatoes. You could also consider skewering vegetables as well, however, keep veggies with similar cooking times together in this case. A cube of carrot will take longer to cook than peppers.
- Preheat your barbecue to high, around 500°F (260°C).
- Prepare your veggies. Wash and cut them into slices, spears, or halves and place them onto a large baking sheet or into a bowl. Drizzle with oil and season with your selected seasoning. Toss to coat.
- Grill the vegetables over direct heat for 5 to 15 minutes. The length of time depends on the vegetable. Heartier things like carrots will need longer than something like a green onion.
Alternatively:
- Preheat the barbecue to high, around 500°F (260°C).
- Slice all veggies into similar size and thickness, toss with oil and seasoning.
- Place them into a tin tray (like a pie tin) or wrap them in a foil sachet. Barbecue over direct heat for at least 15 minutes.
PRO TIPS:
Consider basting the cooking vegetables with any oil and seasonings that are left in the bowl or tray they were on originally. You could also use a vinaigrette to marinate the veggies for up to 30 minutes before grilling.
You can leave the veggies plain and serve them on a platter as they come off the barbecue. You can also add a little more salt to finish. Consider tossing the grilled veg with a vinaigrette or serve with a dip on the side.
Potatoes and brussels sprouts will need to be parboiled – precooked in boiling water for at least 5 minutes before grilling.
Everyone needs a simple grilled vegetable recipe and this one is as easy as it gets. What are your favorite veggies to throw on the barbecue? Share your favorite barbecued vegetables and techniques as well as your photos to our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #FreestyleGrilling.
Happy Grilling!
Cut bite-sized veggies and season them in a bowl for skillet, griddle, foil pack, or skewers
Oil and season on a tray for larger veggies
Fill that grill
Use a cast iron frying pan, griddle or skillet
Skewer the veggies and grill that way
Serve as is or toss with your favorite salad dressing
Whether it's crispy potatoes, skewers, or delicious skillet veg, BBQed vegetables are amazing
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Cut bite-sized veggies and season them in a bowl for skillet, griddle, foil pack, or skewers
Oil and season on a tray for larger veggies
Fill that grill
Use a cast iron frying pan, griddle or skillet
Skewer the veggies and grill that way
Serve as is or toss with your favorite salad dressing
Whether it's crispy potatoes, skewers, or delicious skillet veg, BBQed vegetables are amazing