The Perfect BBQ Vegetable Medley

Grilling vegetables enhances their natural flavours, adding a delightful smoky taste and appealing char. Here are some of the best vegetables to grill, along with tips for preparation:

1. Bell Peppers

• Why They're Great: Sweet and smoky when grilled, bell peppers are versatile and colourful.
• Preparation: Cut into large strips or quarters, removing the seeds. Grill skin-side down until charred and tender.

2. Zucchini and Summer Squash

• Why They're Great: Their mild flavor is elevated with a smoky grill char.
• Preparation: Slice lengthwise into 1/4-inch thick planks. Brush with olive oil and grill until tender and grill marks appear.

3. Asparagus

• Why They're Great: Quick to grill, asparagus becomes tender with a slightly crispy exterior.
• Preparation: Trim the tough ends, toss with olive oil, salt, and pepper. Grill until bright green and tender.

4. Corn on the Cob

• Why They're Great: Grilling adds a sweet, smoky flavor to corn, making it a summer favourite.
• Preparation: Grill with husks on for a steamed effect or directly on the grill for a charred, smoky taste.

5. Portobello Mushrooms

• Why They're Great: Their meaty texture makes them a satisfying vegetarian option.
• Preparation: Remove the stems and brush caps with olive oil. Grill until tender and juicy, about 4-5 minutes per side.

6. Eggplant

• Why They're Great: Grilled eggplant becomes creamy and smoky, perfect for Mediterranean dishes.
• Preparation: Slice into 1/2-inch rounds, brush with olive oil, and grill until soft and charred.

7. Cherry Tomatoes

• Why They're Great: They burst with flavor when grilled, adding a sweet and smoky element to dishes.
• Preparation: Skewer the tomatoes to prevent them from falling through the grill grates. Grill until blistered and soft.

8. Onions

• Why They're Great: Grilling brings out their natural sweetness and adds a caramelized flavor.
• Preparation: Cut into thick rings or wedges. Brush with oil and grill until tender and slightly charred.

9. Carrots

• Why They're Great: Grilling intensifies their natural sweetness and adds a slight smokiness.
• Preparation: Slice into sticks or coins, toss with oil, and grill until tender and caramelized.

10. Brussels Sprouts

• Why They're Great: Grilled Brussels sprouts have a crispy exterior and a tender inside.
• Preparation: Halve the sprouts, toss with olive oil, and grill cut-side down until charred and tender.

Tips for Grilling Vegetables:

• Oil and Seasoning: Lightly coat vegetables with olive oil to prevent sticking and enhance flavor. Season with salt, pepper, and your favourite herbs or spices.
• Preheat the Grill: Ensure the grill is hot before adding vegetables to achieve a good sear and prevent sticking.
• Use Grill Baskets or Skewers: For smaller vegetables, use grill baskets or skewers to prevent them from falling through the grates.

Here's a recipe for delicious BBQ grilled vegetables that brings out the best flavours with a smoky, charred taste. This recipe is versatile and can be adjusted to include your favourite vegetables.

BBQ Grilled Vegetables Recipe

Ingredients

• Vegetables:

  • 2 bell peppers (red, yellow, or orange), cut into strips
  • 2 zucchinis, sliced lengthwise into 1/4-inch planks
  • 1 red onion, cut into thick rings
  • 1 bunch of asparagus, trimmed
  • 1 eggplant, sliced into 1/2-inch rounds
  • 1 pint cherry tomatoes, skewered
  • 2 ears of corn, husked

• Marinade:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

1. Prepare the Vegetables:

   • Wash and cut the vegetables as specified above. Skewer the cherry tomatoes to prevent them from falling through the grill grates.

2. Make the Marinade:

   • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, thyme, salt, and pepper.

3. Marinate the Vegetables:

   • Place the prepared vegetables in a large mixing bowl or a zip lock bag. Pour the marinade over the vegetables, ensuring they are well-coated. Let them marinate for at least 30 minutes to absorb the flavours.

4. Preheat the Grill:

   • Preheat your gas grill to medium-high heat or prepare a charcoal grill. Lightly oil the grill grates to prevent sticking.

5. Grill the Vegetables:

   • Arrange the vegetables on the grill in a single layer. Grill the vegetables in batches if necessary to avoid overcrowding.
   • Grill the bell peppers, zucchinis, and eggplant slices for about 3-4 minutes per side, or until tender and slightly charred.
   • Grill the asparagus and red onion rings for about 2-3 minutes per side, until tender.
   • Grill the corn, turning occasionally, for about 10 minutes, until slightly charred.
   • Grill the cherry tomatoes for about 2-3 minutes, turning once, until they are blistered.

6. Serve:

   • Remove the vegetables from the grill and place them on a serving platter. Drizzle with any remaining marinade and sprinkle with fresh herbs like parsley or basil if desired.
   • Serve hot as a side dish or use in salads, sandwiches, or as a topping for pasta.

Tips

• Variety: Feel free to add other vegetables like mushrooms, carrots, or Brussels sprouts based on your preference.
• Marination: For deeper flavours, marinate the vegetables for a few hours or overnight in the refrigerator.
• Storage: Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days and are great for meal prepping.