Grilled vegetables are a healthy and light alternative to meat and fish. They are rich in vitamins and minerals and taste simply delicious. Whether as a side dish, main course or snack between meals - grilled vegetables are always a treat. Find out everything you need to know about grilling vegetables in this blog post.
How to grill your favorite vegetables
How to season your grilled vegetables
Which oil is best for grilling?
Which vegetables are suitable for grilling?
Summer is here and barbecue season is in full swing! In addition to juicy steaks and spicy burgers, delicious grilled vegetables are of course a must. But which vegetables are actually best for the barbecue?
Basically, the firmer the vegetables, the longer the cooking time.
Direct grilling over the embers for medium-firm vegetables:
- Peppers: Cut into strips or halves, drizzle with olive oil and season.
- Mushrooms: Large mushrooms such as button mushrooms or portobello are ideal for grilling. Clean the mushrooms, brush the underside with olive oil and season.
- Avocado: Cut the avocado in half, remove the stone and sprinkle with a little lemon juice. Season the flesh with salt and pepper.
- Eggplants: Cut into slices, drizzle with olive oil, season and leave to stand for 15 minutes.
Firm vegetables:
- Sweet potatoes and pumpkin: These vegetables require a longer cooking time. They can either be pre-cooked or cooked over an indirect heat on the grill.
- Carrots and beet: Cut into slices, drizzle with olive oil and season.
- Corn on the cob: Grill with the husk on or remove the corn kernels from the cob and thread onto skewers.
Soft vegetables:
- Tomatoes: Handle with care as they can easily fall apart. Either grill briefly or wrap in aluminum foil. Marinate after grilling, as salt should not come into contact with aluminum.
- Zucchinis and peppers: Cut into slices or strips, drizzle with olive oil and season.
- Onions: Cut into slices and drizzle with olive oil.
How to grill your favorite vegetables
- Temperature: Grill over a medium heat (approx. 180 to 220 degrees) and use indirect heat. This will cook the vegetables without burning them.
- Grilling time: The grilling time varies depending on the type of vegetable and the size of the pieces. You can find some examples in the following table:
| Type of vegetable | Preparation time | Seasoning | Grill time (at medium heat) |
|---|---|---|---|
| Eggplant | Cut into slices or cubes | Salt, pepper, olive oil, herbs de Provence | approx. 5-7 minutes |
| Zucchini | Cut into slices or lengthwise strips | Salt, pepper, olive oil, thyme | approx. 4-5 minutes |
| Peppers | Cut into halves or strips | Salt, pepper, olive oil, paprika powder | approx. 3-4 minutes |
| Mushrooms | Clean, halve larger ones | Salt, pepper, olive oil, garlic | approx. 3-4 minutes |
| Onions | Cut into slices | Salt, pepper, olive oil | approx. 2-3 minutes |
| Corn on the cob | Grill with husk or remove corn kernels from cob and place on skewers | Salt, pepper, butter | approx. 10-15 minutes |
| Carrots | Cut into slices or wedges | Salt, pepper, olive oil, honey | approx. 5-7 minutes |
| Sweet potatoes | Cut into cubes or wedges | Salt, pepper, olive oil, rosemary | approx. 15-20 minutes |
| Beet | Pre-cook or wrap in aluminum foil | Salt, pepper, olive oil, balsamic vinegar | approx. 10-15 minutes |
| Fennel | Cut into slices or wedges | Salt, pepper, olive oil,茴香 | approx. 4-5 minutes |
| Broccoli | Remove the florets from the stalk | Salt, pepper, olive oil, lemon juice | approx. 5-7 minutes |
| Asparagus | Cut off the ends, peel the lower third | salt, pepper, olive oil, parmesan | approx. 10-15 minutes |
| Avocado | Cut in half, remove stone | Salt, pepper, olive oil, lime juice | approx. 3-4 minutes |
Tip: The cooking times are guidelines and may vary depending on the size and thickness of the vegetables. Turn the vegetables regularly during grilling so that they cook evenly.
How to season your grilled vegetables
The right seasoning makes your grilled vegetables really tasty! We'll tell you how to season your vegetables perfectly before and after grilling.
Before grilling: Marinade
A marinade gives your grilled vegetables a great flavor and ensures that they stay juicy. You can use ready-made marinades or create your own.
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried herbs (e.g. oregano, thyme, rosemary)
- Mix all the ingredients together in a bowl.
- Add the vegetables of your choice to the marinade and mix well.
- Leave to marinate for at least 30 minutes, preferably overnight.
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You can refine the marinade to your taste. For example, garlic, chili or honey also go well with it.
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Make sure that the vegetables are well covered with the marinade.
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The marinade can also be used to season the grilled vegetables.
After grilling:
You can add the finishing touch to your grilled vegetables with a few extra spices.
- Barbecue butter: Mix softened butter with fresh herbs, garlic and a little salt.
- Herb salt: Mix salt with dried herbs of your choice.
Variations:
- Asian: Sesame oil, soy sauce, ginger and chili
- Mediterranean: olive oil, lemon juice, herbs de Provence
- Oriental: ras el hanout, cumin, cinnamon
- Indian: curry powder, garam masala, coriander
Which oil is best for grilling?
Choosing the right oil is crucial when grilling, as it has a significant impact on the taste and quality of the food.
What you should look out for:
- Smoke point: Use an oil with a high smoke point. This means that the oil does not burn when heated and does not release any harmful substances.
- Taste: Choose an oil that goes well with your food.
Suitable oils for grilling:
- Rapeseed oil: A neutral oil with a high smoke point, ideal for preparing meat and vegetables.
- Sunflower oil: Also a neutral oil with a high smoke point, suitable for meat, fish and vegetables.
- Olive oil: Olive oil has a Mediterranean flavor that goes well with grilled vegetables and fish. However, make sure you choose an olive oil with a high smoke point, as extra virgin olive oil has a low smoke point.
- Peanut oil: A neutral-flavored oil with a high smoke point, well suited for meat, fish and vegetables.
- Light sesame oil: This oil has a slightly nutty flavor and goes well with Asian grilled dishes. However, make sure that you use light sesame oil, as dark sesame oil has a low smoke point.
