10 Shockingly Grill-Friendly Vegetables
You might not have thought to toss these vegetables on the grill, but give it a shot. They'll be the sleeper hits of your next cookout.
10 Surprisingly Grillable Vegetables
The most-popular grilling vegetables (squash, eggplant, peppers, onions, anything kebab) are popular for good reason — but there are a few you might not have thought of that do just as nicely with a little fire. Here are our top 10.
You've had them steamed, and you've had them boiled. But have you tried them grilled?
A little bit of smoky char makes edamame even more compulsively snackable. Poke some holes in a sheet of foil, then grill them on top of that till lightly browned.
Cut cabbage into thin wedges and grill over medium heat until softened and lightly blackened, then toss with a tangy vinaigrette.
Perfect alongside any cut of meat in a sweet BBQ sauce or honey marinade.
As summer winds down into fall, throw a couple of parsnips on the grill. Smoke brings out their sweetness and makes them a great side for meatier things.
Toss them with oil and grill over medium heat in a grill basket until they’re lightly browned and nutty.
Roll whole pods in oil, then dust with spices (cumin works nicely, as do most Indian spice blends) and salt, then thread okra onto skewers and grill until nicely charred.
Paired with a cold beer, they’re the perfect summer finger food.
Grilling artichokes brings out their sweetness.
They take a while on the grill, so boil or steam them most of the way first (this can also be done the night before), then halve or quarter them and grill on medium until the leaves are wilted and the heart has grill marks, about 10 minutes. Frozen (thawed) hearts work nicely too.
Most of us have tried grilled romaine by this point; try grilling kale for a change of pace in your Caesar salad.
Kale cells contain a little less water than romaine, so they crisp up a little quicker; give the leaves a quick turn on the grill over high heat so they don’t dry out.
Grilling beets rounds out their sweet earthiness with a little touch of smoke, and it helps them stand up particularly well to the classic beet-salad accompaniments — including blue cheese and fresh herbs.
Put them in foil pouches with a little olive oil and grill till soft, then peel. Or throw peeled, halved beets on the grill just to char.
Sweet and smoky grilled carrots (in or out of a buttery dipping sauce) give you the concentrated flavor of roasted carrots with the fresh snap of raw: basically the best of both worlds.
Oil and season, then grill for 5 to 7 minutes until done.
Fava beans are one of our favorite spring/summer foods — they’re fresh and green and hearty, and they're perfect with richer meats.
Get young (small, tender) pods, and grill till charred and smoky, then pop out the beans and have at them.
Cut sweet potatoes into spears or slices and grill over indirect heat for a quick side.
Grilled Sweet Potatoes
The grilled wedges are perfect with a chili-rubbed steak.