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Tuesday, May 19 2009

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Most vegetables make excellent subjects for grilling albeit not all. Cooking times vary greatly dependent on the vegetable. Vegetables are delicate, far more so than meats. Whether you grill on gas or charcoal it matters not but remember, smoke from the charcoal greatly enhances the flavor of your vegetables.

How to grill superb vegetables can be summarized into ten simple guidelines:


  1. Relax, grilling vegetables is easy. The 'grilling made simple' rules: clean, soak, dry, cut evenly and then cook quickly; do not overcook.
  2. Cook on a medium to hot grill; you should be able to hold your hands 3-4 seconds over the fire;, 2-3 seconds and its too hot;
  3. Different vegetables will take different times, see below and should be cooked in a grill basket; if you haven't got one then use lightly oiled heavy duty kitchen foil;
  4. Don't grill watery or leafy vegetables, many greens, celery and cucumbers are unsuitable for grilling;
  5. Start by brushing the vegetables with olive oil or melted butter;
  6. Vegetables are ideal for marinading ahead of grilling, a range of herbs and spices can be used to great effect; remember don't salt before grilling, salt after;
  7. Because most vegetables are irregular in shape its important to cut then into even strips so they cook evenly throughout;
  8. Brush vegetables with olive oil
  9. Strong vegetables can cut into even shapes/size and then grilled using skewers;
  10. Vegetables that are ideal for grilling include the following Cooking times are total times:
  • Eggplant: Cut off stem, peel, cut in half lengthwise then slice crosswise, minimum 1/2" thick. Cooking time: 2-3 minutes
  • Corn: Remove husks, rinse then wrap individually in foil. Cooking time: 10 to 12 minutes
  • All types of potatoes: Pealing is not necessary, wash then cut into favorite shape, chunks, wedges etc.With whole unpeeled. Cooking time: 20 to 30 minutes; baked potatoes 45 minutes to1 hour+
  • Eggplant: Cook lengthwise or horizontally for larger eggplants. Cooking time: 2 to 3 minutes;
  • Garlic: Use whole bulbs, cut off root. Brush with olive oil, place cut side down. Cooking time approx.10 minutes when skin is brown.
  • Carrots: Wash and peel. Cooking time: 20 to 25 minutes
  • Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes
  • Onions: Skin and cut into chunks. Cooking time: 3 to 4 minutes
  • All bell peppers: Seed and rinse then slice into strips or squares. Cooking time: 5 to 7 minutes
  • Asparagus: Remove tough areas & trim 3/4" from the bottom of each stem then wash to remove grit; Cooking time: 6 to 8 minutes
  • Mushrooms: Rinse and grill whole unless mushrooms are very large.Cooking time: 4 to 7 minutes dependent on size;
  • Tomatoes; Cut in half. Cooking time 2 to 3 minutes


Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store. Here you'll find exceptional value outdoor cooking equipment; you'll also find some great recipes & articles helping you to cook outdoors.

Whether you're looking for grills, stoves, stockpots, steamers, cookers, propane burners, deep fryers, Jambalaya kits, turkey fryers, fish cookers or grill accessories we have the very best quality to offer from Bayou Classic; take a look at:

Posted by: Send a Meal AT 10:08 am   |  Permalink   |  0 Comments  |  Email

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