Mastering the art of grilling vegetables is a game-changer for any summer cookout. Achieving that perfect char, preserving the veggies’ natural sweetness, and creating a smoky flavor explosion is easier than you think. Here’s your ultimate guide to becoming a grill master for veggies.

The first secret to success lies in selecting the right vegetables. Hearty vegetables like eggplant, portabella mushrooms, bell peppers, zucchini, sweet potatoes, and asparagus are ideal for grilling. These veggies have the perfect texture to withstand the high heat and direct contact with the grill grates, ensuring those gorgeous grill marks and a satisfying bite.

Preparation is key. Slice your veggies into uniform pieces to ensure even cooking. Marinating is optional but can add an extra layer of flavor. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs can work wonders. If you’re pinched for time, a quick toss with oil and seasoning will do the trick. Let the veggies sit for about 10-15 minutes to absorb the flavors before grilling.

When it comes to grilling, timing is everything. Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled. Place the veggies directly onto the grill, allowing them to cook for a few minutes untouched to create those beautiful grill marks. Flip the veggies and continue grilling until they are tender but still retain a slight crunch.

The key to perfectly grilled vegetables is to avoid overcooking. Keep a close eye on them, as the high heat can quickly turn your veggies from perfectly charred to charred beyond recognition. Aim for a vibrant color and slightly softened texture, and you’ll have veggies that are bursting with flavor and nutrition.

Serving these grilled veggies is just as important. A squeeze of fresh lemon juice, a sprinkle of sea salt, and some chopped fresh herbs can elevate the flavors to new heights. Serve them as a side dish, toss them into salads, or use them as a topping for burgers and sandwiches.