If you follow my Instagram feed, it will come as no surprise that I grill fairly often and usually our dinners involve some grilled vegetables. It’s a pretty simple task, but I’ll share a few tips that I’ve learned about the process.
- Buy a good grill basket. You can do it other ways but this makes it really simple.
- Spray the basket with non-stick spray every time before you use it and cleanup will be a lot easier. I didn’t learn this soon enough and my basket has a bunch of stuff burned on that I’ll never get off. Yum, extra flavor.
- Coat the veggies in olive oil first, but don’t use too much. The vegetables will get quite soft just from grilling so the oil is just for flavoring and to help the salt and other seasonings stick.
- Denser vegetables like potatoes and carrots take quite a bit longer than soft ones like zucchini and mushrooms. If you’re going to mix and match soft and hard vegetables, start the hard ones first and then throw the soft ones in about halfway through. I generally figure that potatoes take 30-40 minutes and zucchini takes 15-20 minutes. If you have the basket extra full, that time might be longer.
- Keep your slices a standard thickness so that they will cook similarly.
Your options are boundless. Experiment! Some of our favorites are red and gold potatoes, whole mushrooms, zucchini, bell peppers, onion and carrots.