The summer season is also fresh produce season! Get excited for foods filled with delicious flavors that are typically much milder throughout the year. That fresh produce includes vegetables, which are in season for the next few months. The oven and stovetop are great ways to cook vegetables, but it’s been done before. Heat up your grill and get ready to lay those veggies on top, because we’re about to break down how to grill your favorites flawlessly.
Start With The Prep
Since every vegetable varies a bit, so will their prep methods. We’ll pick our personal favs to go over, to simplify things. Squash, zucchini, and eggplant need to be cut down the length of the veggie to create slices of sorts. Asparagus are mostly good to go, they just require a little chop at the ends. Mushrooms are also pretty simple, they just need to have the stems removed, and then be cut down the middle to make sure they cook quicker. Lastly, but certainly not least-ly, is tomatoes. Our pro tip for you with little tomatoes is to buy them on the vine so you can transfer them easily.
Another important step in the prep process is to brush the vegetables with oil. This will help them crisp up and make it less likely that they will stick to the grill.
Get To Grillin
Here’s the really important part — cook times. Since each vegetable is different, the times will be a little different but there’s a method to the madness. Going off of the vegetables we mentioned in the prep section, asparagus and tomatoes will require the least amount of time. Keeping an eye on them, give them about 4-6 minutes, depending on how grilled you like them. Squash, zucchini, eggplant, and mushrooms will need a little more time than the first group. Anywhere from 7-8 minutes will give them the perfect sear. A good thing to remember is that it is OK to move your veggies around using tongs if they aren’t cooking quickly or if they are cooking too quickly.
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Serve Them Up!
Ladies and gentlemen, the moment you’ve all been waiting for, the feast! A few yummy ways you could serve these perfectly grilled veggies is to throw them on a pizza with lots of cheese and sauce, chop them up and add them to a salad or pasta salad, or to use them as a simple side for a more complex recipe. Either way, you’ll get maximum flavor from your produce when you eat in-season and grill them.
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