Dear Readers:

With many people reaching out for tips on grilling veggies, it's clear there's a real fascination with achieving perfectly charred produce. While BBQs often revolve around meats, grilled vegetables deserve attention. Whether you're a vegetable lover or simply looking to jazz up your cooking, mastering grilled veggies can seriously up your outdoor cooking game. So, let’s explore the world of grilled vegetables with tips for success.

First things first, selecting the right vegetables is crucial for a successful grilling session. Opt for firm and fresh options like asparagus, bell peppers, zucchini, and eggplant. These vegetables hold up well on the grill and develop a delicious charred flavor that compliments their natural sweetness. My favorite is asparagus and eggplant!

Now that you've chosen your veggies, it's time to prepare the grill. Proper preheating and cleaning are essential for ensuring your vegetables (and meat) cook evenly and prevents sticking. Whether you're using a gas grill, charcoal grill, or even a grill pan, make sure it's hot and ready to go before adding your vegetables.

Next up, prep your veggies for the grill. For larger vegetables like zucchini or eggplant, uniformly cut pieces to ensure even cooking. You can also marinate your veggies beforehand to infuse them with extra flavor. A simple marinade of olive oil, garlic, herbs, and lemon juice works wonders. I like to put my marinade and vegetables in a big ziploc bag for a few hours before I start up the flames.

When it comes to grilling techniques, there are a few options to consider. Direct grilling involves placing the vegetables directly over the heat source for quick cooking and beautiful grill marks. Indirect grilling, on the other hand, involves cooking the veggies away from the direct heat, allowing them to cook more slowly and evenly great for zucchini squash and tomatoes since they’re so delicate.

Seasoning your veggies is where you can get creative. A sprinkle of salt and pepper is always a good starting point, but don't be afraid to experiment with different spices and seasonings. My go-to is olive oil, amino acids, pepper and oregano. 

Timing is key when it comes to grilling vegetables. You want them to be tender yet still slightly crisp, with a hint of char on the edges. Keep a close eye on them as they cook, flipping them halfway through to ensure even cooking. As a general rule of thumb, most veggies will take anywhere from 5 to 10 minutes to grill, depending on their size and thickness.

Get creative with your plating and presentation, whether you're serving them as a side dish, tossing them into a salad, or stuffing them into sandwiches or wraps; a sprinkle of fresh herbs, a drizzle of balsamic glaze, or a sprinkle of grated Parmesan cheese can take your grilled veggies to the next level.

And don't forget about leftovers! Grilled vegetables make excellent additions to pasta dishes, grain bowls, and omelets, so be sure to save any extras for later. Store them in an airtight container in the fridge and enjoy them as part of your meals throughout the week.

So next time you're gearing up for a BBQ, don't overlook the veggies. They're the secret ingredient to taking your grilling skills to new heights. 

Yours in flavor,

Chef Mary Nguyen