Reader situation
You grill meat often but vegetables fall through the grates or turn mushy. You want vegetables that grill well and taste great.
Central idea
Sturdy vegetables, such as peppers, zucchini, eggplant, corn, and onions, hold up well on the grill. Cutting them into large pieces or using skewers or a grill basket prevents losses. Oil and seasoning help prevent sticking. Finishing with herbs, acid, or sauce adds brightness.
Practical steps
- Choose sturdy vegetables. Pick vegetables that hold their shape.
- Cut large. Cut into large pieces or slabs.
- Oil and season. Toss with oil and salt before grilling.
- Use tools. Use skewers or a grill basket for smaller pieces.
- Finish brightly. Add lemon, herbs, or a sauce after grilling.
Worked example
Fictional example
Cal grilled thick slices of zucchini and eggplant brushed with oil and salt. He grilled them until charred and tender, then drizzled them with lemon and chopped mint. The vegetables were smoky and bright, and his friends asked for more.
Boundaries
- Follow grill safety guidelines and never leave a grill unattended.
- Keep children and pets away from hot grills.
- Clean grill grates regularly.
One thing to try this week
Grill one sturdy vegetable this week and finish it with lemon or herbs.
Discussion prompt
Which vegetables do you grill, and how do you season or finish them? Share it on Collasia.
