Veggies On The Grill

Looking to have a healthy barbeque this year? Take advantage of summers best vegetables that you can enjoy on (and off) the grill...

June 30, 2014

Looking to have a healthy barbeque this year? Take advantage of summers best vegetables that you can enjoy on (and off) the grill. Grilling adds a unique flavor and great texture so try out some of SupermarketGuru’s suggestions below.

What vegetables are best for grilling? 
Fresh asparagus, corn, eggplant, mushrooms, hot or bell peppers, cabbage, sweet potatoes, and onions are delicious cooked on either indoor grill appliances or outdoor grills.

How to Buy: 
Use fresh vegetables for best results, frozen veggies contain too much water making grilling very difficult. Choose veggies similar in texture or weight (cabbages and squash, onions and radishes, mushrooms and tomatoes), or cut the veggies into similar sizes, so cooking time is equal. 

How to Use: 
Lightly brush with olive oil and sprinkle with herbs; use salt and pepper after cooking. You can even marinate the veggies in your favorite dressing for up to 30 minutes, then grill. Corn can be cooked directly on the grill or in their husks. For smaller vegetables, thread them through wooden skewers that have been soaked in water (to prevent burning), or, cut larger veggies one-inch pieces for even cooking. 

Kebob ideas: 
chunks of squash, cherry or cut tomatoes, radishes, pearl onions, button or crimini mushrooms. Brush with oil and seasoning and lay kebobs on grill.

Suggested cooking times: Kebobs or Asparagus, 6 to 8 minutes.
Sweet peppers, cabbage, Brussels sprouts, eggplant, button or crimini mushrooms, pearl or cut Vidalia or Maui onions, 8 to 10 minutes.  
Fennel or corn without a husk, 8 to 12 minutes; corn in the husk, 25-30 minutes.  
Portobello mushrooms, 12 to 15 minutes. Baking potatoes require 45-60 minutes and small, uncut potatoes, about 15-20 minutes.
Turn vegetables and kebobs at halfway point for even cooking.


Another great suggestion to prevent burning, is to sear vegetables over high heat, then move them to a cooler part of the grill to finish cooking. Or precook the veggies and then cook them a few minutes on the grill to get some color on the outside.

What’s the best way to enjoy them? Eating veggies hot off the grill is advised! Grilling (but not charring) is a fun way to retain the antioxidants, vitamins, and minerals in tasty veggies.

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