Summer is the perfect time to enjoy seasonal vegetables, and grilling brings out their natural flavours beautifully. You can cook vegetables in multiple ways - directly on the grate, on the top shelf, skewered, on a cast iron plate, or in a steel wok for smaller pieces.
Grilled vegetables make a colourful, healthy, and versatile side dish for meats, poultry, seafood, or even as a main dish with grains or cheese.
Ingredients
Most vegetables are suitable for grilling, but here are some favourites and tips on preparation:
Courgette – Choose young, medium-sized zucchinis. Slice lengthwise into thick pieces for the grate, or cut smaller pieces for a plate or skewers.
Peppers – Use large, colorful peppers or oblong varieties. Remove seeds and cut into pieces.
Mushrooms – White mushrooms or portobello. Grill caps whole or halved on a plate. Optionally, stuff with herb butter.
Onion – Red onions are milder. Slice thickly or quarter them.
Asparagus – Trim the woody tips and grill whole.
Tomatoes – Small firm varieties, like cherry or cocktail tomatoes, can be grilled whole; larger tomatoes should be halved.
Peas – Young sugar snap peas are ideal; grill whole.
Cabbage – Pak choi, Chinese, green, white, or red cabbage. Cut into large pieces that hold together.
Carrots – Baby carrots work best; grill whole or lengthwise.
Potatoes – Grill in jackets or parboil for 10 minutes before grilling.
Instructions
Wash and cut vegetables into thick slices or chunks, maximizing surface area.
Brush with olive oil to prevent sticking. Also grease the grill grate.
While grilling, brush vegetables occasionally with olive oil and garlic, sprinkle with salt, and drizzle with lemon juice.
Optional herbs like thyme, rosemary, or parsley enhance the flavour.
Cook in Style With These Accessories
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Narrow Wok
£23.95
Roaster - Select Heavy Duty Cast Iron Baron™ | Crown™
