As an avid home gardener, I’m always seeking new ways to highlight the fresh flavors of just-picked produce. This summer, I decided to fire up the grill more often to bring out the natural sweetness in vegetables through char and a touch of smokiness. Grilling is an easy way to add lots of plants to your plate while concentrating flavors to convert even veggie skeptics.

I’ll admit, grilling vegetables used to intimidate me. I worried they would stick to the grill or fall through the grates. However, with a few simple prep tips and tricks I’ve learned, I can now grill just about any vegetable successfully. The key is slicing vegetables into larger, flat pieces to maximize surface area.

Grilling Veggies 101

When preparing vegetables for the grill, leave edible skins on for both nutrients and presentation. Then, cut produce into slab-like pieces, planks, or spears so they lay as flat as possible against the grates. Wider pieces mean more room for grill marks and char. Before placing veggies on the grill, brush all sides with oil to prevent sticking. I use an everyday olive oil, but vegetable and avocado oils also work well.

Get Organized

I start by firing up my grill to high heat and organizing vegetables by density and cook times. Hardier vegetables like bell peppers, onions, zucchini, and eggplant get placed on the hot areas in the back of the grill first. I give them about four minutes per side to get grill marks, then finish cooking to desired doneness. Softer asparagus spears, halved cherry tomatoes still on the vine, sliced summer squash, and whole mushrooms go on next. Tender greens like romaine lettuce wedges and halved bok choy heads only need a flash on the grill.

The Payoff

In just 10-15 minutes, an array of caramelized, smoky veggies are ready to top salads, blend into pastas, stuff into sandwiches, fold into omelets, or enjoy on their own. Grilling coaxes out and concentrates natural sugars and flavors that roasting can’t quite achieve. Suddenly veggies become far more craveable. I like to serve grilled vegetables warm or at room temperature with crusty bread, lemon wedges, flaky salt, and good olive oil for drizzling. They keep for several days stored in the fridge, so grill once and eat all week.

Grilling Favorites

Here are some of my go-to vegetables to throw on the grill:

	Zucchini and summer squash. Trim ends and cut on an extreme bias into 1/2-inch thick ovals. This will give the pieces more surface area to not fall through the grill. Grill for 6-8 minutes, turning once.
	Bell peppers. I remember when peppers just came in green (or maybe that’s just what mom liked cooking with.) Frankly, I think the yellows, oranges, and reds have a nicer, milder flavor. Cut in half or quarters and grill skin-side-down first. Cook 8-10 minutes total, turning occasionally.
	Onions. Even though this pic is just red onions, you can use any color. Peel, cut into quarters while leaving the root end intact. This will help the piece hold together on the grill. You can trim it later. Grill 7-10 minutes, turning as needed.
	Portobello mushrooms. Not sure if I’d do these again on the grill (I think they turned out better in a pan). Remove stems and grill cap-side down for 5-6 minutes first. They produce a lot of water when cooked, so stem side up holds in a lot of that water, which you want. Turn once and grill another 2-3 minutes.
	Asparagus. Putting 4-6 pieces onto two skewers will make your job of grilling asparagus much easier. Even one skewer will keep them more manageable. Grill 4-5 minutes per side.
	Romain lettuce. Ok, I was really skeptical with this one. But the results were… decent. Quick grilling lettuce does give it a new texture and flavor. Halve them lengthwise. Grill until wilted and a Bir charred, about 2 minutes per side, no more. You can plate them right off the grill and drizzle with your choice of salad dressing, but you can also course chop them.
	Potatoes. Say it with me: PO-TAY-TOE. This one is definitely a winner. The trick to doing potatoes on the grill is to partially cook them first. You could even do that in the microwave. Parboil small potatoes first. Halve larger potatoes. Then grill 8-10 minutes, turning once.
	Sweet corn. Nothing’ says summer like grilled sweet corn. Yum, yum, yum. Husk corn and grill uncovered for 15-20 minutes, turning every 5 minutes.

Try mixing colors, shapes, and textures for a visually stunning platter. Trust me, the vibrant, smoky results will have everyone going back for seconds and thirds all summer long. Grilling might just become your new favorite way to eat vegetables!