The Best Vegetables For Grilling

best vegetables for grilling

Vegetables are a great addition to any barbecue, whether you’re making burgers, steak, chicken, or sausage. Grilling vegetables adds a delicious smoky and caramelized flavor that’s sure to please.

The best vegetables to grill are those that can handle high heat, cook evenly, and hold up well to grill marks. Follow these simple tips to make the most of your next grilling session!


Asparagus is a green vegetable with long, slender spears that can be grilled, roasted, or incorporated into a recipe. Its green freshness and flavor are an excellent addition to spring dishes like veggie-packed frittatas or salads, but it’s also delicious in sandwiches, soups, and burgers.

Asparagus grows well in different climates and seasons, making it a versatile choice for home gardeners. It’s relatively easy to grow and is a good option for people who are new to gardening.

It’s also one of the most nutritious vegetables you can eat. It’s a great source of fiber and contains potassium, both of which are known to promote heart health. Plus, asparagus is a rich source of folate and glutathione, which are both antioxidants that can protect against disease.

You can find asparagus in most grocery stores and vegetable patches across the globe. It’s available in various shapes, colors, thicknesses, and flavors. Some types do better in certain regions, so check with your local produce market to ensure you get the best type for your area and taste preferences.

Aside from the flavor, asparagus is high in dietary fiber and has potential cancer-fighting properties. It also helps lower blood pressure and improve cholesterol levels.

Eating asparagus may help prevent colorectal cancer. A study published in 2015 found that people who consumed a high-fiber diet were less likely to develop colorectal cancer than those who didn’t.

Asparagus is low in calories and provides a variety of nutrients, including vitamins B6, C, and K, calcium, magnesium, iron, phosphorus, potassium, and copper. It’s also a good source of chromium, which may help regulate glucose and insulin in the body.

When shopping for asparagus, be sure to choose spears that are green but not pale or woody. Avoid blemishes and bruises, which can make the asparagus tough. It’s also a good idea to choose spears that are fresh, not over-stored.


A staple of American summer cookouts, corn is a starchy vegetable containing natural sugars and carbs. It can be boiled, steamed, or grilled and seasoned with butter and salt for a delicious side dish.

In addition to being a great side dish for grilling, corn is a nutritious source of protein and fiber. It is also a good source of vitamin C, which helps protect your cells from damage and keeps you healthy.

There are many types of corn, depending on the cultivar and kernel texture. Commercial classifications include dent corn, flint corn, flour corn, sweet corn, and popcorn.

The corn plant has a tall, stout stem with large leaves and several spike-like inflorescences. Each spike contains a pair of ovules, or seeds.

Each ovule is enclosed by a thick, leafy husk. When the plant is ready to mature, it develops a silk that extends up and out of the husk.

When pollen lands on the silk, it enables male genes to travel up to the ovule and fertilize it. This process takes 400-600 times before the ear becomes a full, edible cob.

A single stalk will grow a few ears of corn. Each ear is a bundle of hundreds of unfertilized ovules.

Once the ovules are fertilized, they can form a juicy, tender ear of corn. In some varieties, the ear may have only one kernel on it, but in others, it may be covered with hundreds of kernels.

Regardless of the variety, corn is a popular food that can be eaten directly off the cob or popped. It is also used to make a number of products, including syrup and corn meal. It is also an important part of animal feed and has been cultivated for centuries to produce ethanol, a common alternative fuel.


Zucchini is one of the best vegetables for grilling. It’s low in calories, high in nutrients, and super versatile when it comes to cooking, which is why it’s also a great choice for people on ketogenic or low-carb diets.

Zucchini comes in a variety of colors, from dark emerald green on the outside to a sunny yellow on the inside. It’s a member of the Cucurbitaceae plant family, which means it can be eaten raw in salads or cooked as a vegetable.

It’s an extremely versatile ingredient that can be used in a wide range of dishes, including soups, pasta, tacos, pizza, and even bread. Its mild flavor makes it a perfect addition to any dish, and its moisture content helps keep other ingredients in place.

Often considered the best vegetable for grilling, zucchini has a delicate texture that allows it to take on the flavors of other ingredients. It’s a nutrient-rich, hearty alternative to other vegetables and is a good source of vitamins C and K.

Aside from being a fantastic side dish, zucchini can also be incorporated into main dishes like ratatouille, which is a French recipe made with summer veggies and fruits. It’s also popular in Mexican cuisine, where it’s stuffed into quesadillas or a wheat tortilla filled with a savory mixture.

When buying zucchini, make sure it’s fresh and has a smooth skin that’s free of large blemishes or brown spots. It’s also important to choose a zucchini that isn’t too bitter and that has soft seeds.


One of the best summer vegetables for grilling is tomatoes. They are not only easy to grill but they also have a great flavor. Plus, they are a healthy addition to any dish that involves grilled vegetables.

To make grilled tomatoes, start by cleaning the tomatoes and slicing them in half lengthwise. Then drizzle them with oil and season with a good pinch of salt and a grinding of pepper.

Once seasoned, place them on the grill cut side down until charred and beginning to soften, 8 to 10 minutes. Flip and continue grilling until tomatoes are tender but not falling apart, 5 to 7 minutes more.

When grilling tomatoes, it is important to use a medium-high heat. This will help them cook quickly and evenly while ensuring that they stay charred and ripe throughout the entire cooking process.

While grilled tomatoes can be eaten on their own, they are also delicious in soups and stews. They can be tossed with a variety of herbs and spices to add depth and variety to your dishes. You can even pair grilled tomatoes with meats such as steak or chicken.

However, it is important to note that grilled tomatoes are only as tasty as the tomato you’re using. So if you want to enjoy the best grilled tomatoes, make sure to choose firm varieties that don’t break easily during grilling.

Then, make sure to eat the grilled tomatoes with a sprinkle of basil or parmesan cheese. You can even mix them up with other grilled vegetables and use them in a salad or on a sandwich. The possibilities are endless! So the next time you grill, try these grilled vegetables and see what you think.


A hot grill is one of the best tools in any kitchen for bringing out the sweetest and most savory flavors of your favorite vegetables. This is especially true of bell peppers, which are a summer staple that are both smoky-sweet and super tender and juicy on the inside when grilled!

The simplest way to prepare these grilled peppers is to halve or quarter and core them. Smaller peppers can be roasted whole, but larger ones should be cut into thick strips.

Preheat your grill for medium-high direct heat grilling (about 450-500 degrees F). Place the bell peppers on the grates, and grill them 5-6 minutes, turning halfway through.

Once they are charred and tender, remove them from the grill. Let them cool for 10 minutes, then peel off the charred skins.

You can also roast the peppers on a sheet pan in your oven under the broiler. You’ll want to keep an eye on the peppers as they roast so that they don’t overcook and get burned. Once they are done, they can be served as is or sliced up for a delicious salad, snack, dip or sauce.

Another great way to enjoy grilled peppers is to add them to a stuffed pepper recipe. This is a great way to use up those summer peppers that are too sweet for a salad or taco filling.

Adding fresh herbs to the mix is also a fantastic idea. A vibrant herb sauce, like basil pesto, takes these already-delicious grilled peppers to the next level!

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