Grilled vegetables need no introduction. As the perfect summer side dish, seasoned grilled veggies take the cake. The rich, natural flavors of corn, asparagus, zucchini, squash, peppers, onions, broccoli, cauliflower and mushrooms are enhanced when grilled and it only takes a few minutes! Here are a few tips and recipes to help you make delicious grilled sides.
Prep Your Veggies
Before you start grilling, prep your vegetables.
1. Wash your veggies under cold water. Use a stiff brush for vegetables with a thicker exterior to remove dirt.
2. Cut larger vegetables in a way that will leave the most grill marks. This produces more flavor and room for caramelization.
Season Your Veggies
For a light seasoning, toss veggies in olive oil with a pinch of salt and pepper. For more extravagant flavor, add things like balsamic vinegar, paprika, garlic powder, Italian seasoning, oregano, basil, and so much more! Top it off with a sprinkle of Parmesan cheese and voila!
Direct or Indirect Heat
To cook larger vegetables in direct heat, place them directly on the grill gate. For smaller veggies like tomatoes, broccoli, cauliflower and mushrooms put them on a skewer and then place on the grill grate.
Place all cut and seasoned veggies in a grill pan to cook with indirect heat. Make sure your vegetables do not overlap and are coated in olive oil to prevent sticking.
How Long Should I Cook Veggies?
Keep a watchful eye while grilling vegetables because each type takes a different amount of time to cook. Generally, flip veggies every 3-4 minutes until grill marks are present and they appear to be slightly caramelized – slightly wrinkled and golden brown.
Grilled vegetables make the perfect side dish! Here are some of our all-time favorite summer sides!
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