Move Over, Meat: How to Grill Vegetables

Move Over, Meat: How to Grill Vegetables

Posted by Julie on Jun 13th 2016

Meat doesn't have a monopoly on your grill. With so many vegetables in season during the summer, it only makes sense to allocate some grill space to the green stuff (and the red, yellow, orange and purple too). Want to know how to grill vegetables? Here are a few of the most delicious options we found.

Hasselback potatoes don't take much more prep time than regular baked potatoes, but the results are far more impressive.

Shish Kebab

Regardless of whether you spell it shish kebab or shish kabob, everything tastes better on a stick, right? Especially vegetables. Soak wooden skewers in water while you wash and chop the vegetables. Try onions, peppers, mushrooms, zucchini and eggplant -- anything soft enough to pierce but solid enough to hold its shape. This recipe for vegetable skewers from Natasha's Kitchen caught our eye because you marinate the vegetables first. Grab a good Santoku knife or chef's knife and a large cutting board handle the prep work.

Hasselback Potatoes

If you've spent any time on Pinterest over the past few years, we're sure you've seen Hasselback potatoes. They don't take much more prep time than regular baked potatoes, but the results are far more impressive. Give them a head start in the microwave before transferring to the grill. Be sure not to slice too deep into the potato, but deep enough that you can sneak garlic, cheese, butter and seasoning into the slits. You can bake them too, when the snow is too deep to light the grill and you don't want to wait for spring. Try this garlic and parmesan version from Serious Eats.

Grilled Greens

Yes, you really can grill greens. Grilling adds fantastic flavor. Hardy greens with shape and bulk like romaine hearts and cabbage can go straight onto the grill. Brush with oil and pop them onto the grill, cut side down. When they come off, you can dress them like a potato with cheese, bacon, salt and pepper. This recipe for grilled romaine hearts from Hapa Nom Nom looks quick, easy and delicious. You can also use a stainless steel colander for spinach, kale and arugula. Toss the greens with a bit of oil and keep them moving while they're on the grill so they don't char.