Summertime and the livin’ is easy…and the grilling can be too! Being plant-based doesn’t mean missing out on amazing flavorful grilled foods–in fact, there are more vegetables (and fruits!) to throw on the grill than there are meats.
 
Here are eight tips for making easy grilled vegetables that will take your summer meals from so-so to sizzling.
 
You can listen to our podcast here or read on for a breakdown of what we discuss on the show!
 
 
Let’s Break Out the Veggie Grill!
We’re guessing that most people know about at least a few veg-friendly foods to throw on the grill–veggie burgers, hot dogs, and sausages; portobello mushrooms; corn on the cob; and maybe even eggplant and summer squash. But did you know that you can also grill foods like cabbage, green onions, and edamame? You can–and without a lot of fuss and mess–as long as you follow some simple guidelines. So fire up that veggie grill and let’s get grillin’!
 
How to Grill Vegetables
1. Uniformity is key to even cooking
Just as with any other cooking method, vegetables for grilling should be about the same thickness and/or size. This will ensure that all pieces take about the same time to cook. One thing to note here–different vegetables require different lengths of time on the grill and different temperatures, so take this into account when planning your grilling. We’ll have some tips about the timing and temperature below.
 

 
2.  Brush or drizzle your vegetables with olive oil
Vegetables that have not been oiled will stick to a hot grill and make a huge mess. After washing your vegetables and cutting them into appropriate-sized pieces (if necessary), place them on a large plate or baking pan with sides and either drizzle with oil or use a pastry brush to lightly coat each piece.
 
3. Place small pieces on perforated foil or use a grill basket
To keep small vegetables like edamame pods, green beans (yes, you can grill green beans!), and broccoli and cauliflower florets from falling through the grate, place a piece of foil on the grill, poke a few holes with a fork, and spread your veggies out on top. If you plan to do a lot of “micro” grilling, consider investing in a grill basket or cage.
Metal grill baskets are versatile–you can even use them to stir fry on the grill. Cages hold vegetables securely between two grates and typically have long wooden handles, making them great for turning lots of vegetable pieces at once.
 
4. Have a grill strategy
When I first started grilling, one of the biggest mistakes I made was getting the fire too hot and placing the more delicate food almost directly over the heat which of course, caused it to burn. As I’ve gotten to know my grill better and gotten a bit more skilled, I’ve learned that patience is a virtue when it comes to grilling…even vegetarian grilling!
 
Since everyone’s grill is a little bit different, it’s important to understand how to control the temperature of the grill. Additionally, placing thinner and more delicate veggies away from the hottest parts of your grill can prevent burning. Placement matters!
 
Here are some guidelines to help you with grilling times:
 

 
5. Season with salt and pepper before grilling
Salt will draw water out of vegetables, which will help keep them from getting mushy (unless you overcook them). Keeping seasonings simple before grilling makes prep faster. You can dress up the taste of your veggies after they come off the grill.
 
6. Marinated vegetables make great kebabs!
For uber-flavorful veggies right off the grill, marinate whole button or Cremini mushrooms; cubes of zucchini, yellow squash, and eggplant; whole pearl onions,