Everything You Ever Needed to Know About Grilled Vegetables


    Summertime veggies bring a healthy joy to our day, and what better way to enjoy them than grilled. Here is everything you’ll ever need to know about grilled veggies. First, there is a timing chart that is helpful. And, then you’ll find a lip-smackin delicious grilled veggie recipe. Whether you grill your veggies on the barbie (a  favorite way for a large number of people) or inside on the stove, theyre sure to be a hit with your family.

    Timing Your Grilled Vegetables Like a Pro

    From hardy vegetables like broccoli to delicate slices of garden-fresh tomatoes, its hard to coordinate an assortment of perfectly cooked veg.  Let this handy guide help you.  (Psst! flip the hardiest veggies once about halfway through).

    Cauliflower and broccoli florets, broccolini stalks, 1-inch-thick rings of acorn squash

    • 10 to 12 Minutes

    Whole shallots, bell pepper halves

    • 8 to 10 Minutes

    Asparagus spears, halved leeks, whole mini peppers, 1-inch-thick slices of zucchini, yellow squash, and eggplant

    • 5 to 7 Minutes

    Whole mushrooms, onion rounds, whole small tomatoes

    • 4 Minutes

    This is one way to do a quick and easy grill on the barbie.


    • 2 tbsp fresh lime juice
    • 1 packed tbsp fresh cilantro leaves
    • 1 tbsp fresh grated ginger
    • 2 tsp raw honey
    • 1/8 tsp chile powder
    • 2 tbsp extra-virgin olive oil, divided
    • 1 tsp toasted sesame oil
    • 6 cups sliced vegetables (such as summer squash, bell peppers, onions, and mushrooms)
    • 1 tbsp olive oil, safflower, sunflower, or grape seed oil
    • coarse sea salt and fresh ground black pepper, to taste
    Step One:  Prepare vinaigrette:  In a medium non-reactive bowl, jar or blender, combine lime juice, cilantro, ginger, honey, and chile powder.  Whisk, shake or blend ingredients until combined.  Add 1 tbsp extra-virgin olive oil and whisk, shake or blend to combine.  Add remaining 1 tbsp extra-virgin olive oil and sesame oil.  Whisk, shake or blend until oils are well incorporated and emulsified.
    Step Two:  Preheat grill to medium high.  In a large bowl, gently toss vegetables, olive oil, salt, and black pepper.  Add vegetables to grill and cook until tender, flipping half way, until tender, about 10 to 12 minutes for denser vegetables. (Tip:  Add denser vegetables such as bell peppers and potatoes to the grill first.  After a few minutes add the tender vegetables such as squash and onions, and cook to desired doneness.)
    Step Three:  Arrange vegetables on a large platter.  If vinaigrette has separated, whisk, shake or blend to re-emulsify.  Drizzle over vegetables and serve immediately.


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