12 Essential Tips And Tricks For Grilling Vegetables - Tasting Table

"Veggies vary greatly in water content, texture, size, and their need to be cooked thoroughly. There's not a vegetable that can't be grilled; the methodology just varies, sometimes quite substantially. However, there are overall rules to grilling vegetables that you can apply across the board to ensure tender, flavorful outcomes. If you plan on tossing produce on the barbie this summer, then it's important to prepare yourself like the grill master you are."

"For those who know their way around a grill, you've likely used indirect heat to cook meat in the past. The basic principle is that you blast one side of the grill, place your food on the other side, and close the lid. This creates more of an oven-like effect, which can help vegetables cook more evenly. Some thinner, more tender veggies like sliced zucchini can be quickly blasted with some direct flame to get the job done, while others require a slow cook to penetrate deep into the center."

"This easy grilling tip gives vegetables that picture-perfect char, without leaving the inside raw. Grilling vegetables certainly does not make you a vegetarian, as meat and veggies can thrive side by side over open flames. Folks often gear up to throw away their grills after going vegetarian or reducing their meat intake. But the truth is that grilling fruits and vegetables can actually expand your grilling horizons."

Grilling fruits and vegetables can broaden grilling options without requiring disposal of a grill. Meat and vegetables can be cooked together over open flames, and grilling vegetables does not make someone vegetarian. Vegetables differ widely in water content, texture, size, and required doneness, so grilling methods must vary. Overall rules help produce tender, flavorful results. Indirect heat creates an oven-like environment by heating one side of the grill and placing food on the cooler side with the lid closed, promoting even cooking. Some tender, thin vegetables can be cooked with direct flame, while others need slower cooking to reach the center and avoid raw interiors.

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