Vegetarian Grilling Article -
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Vegetarian Grilling

Let veggies steal the spotlight at your next cookout.

The Well-Oiled Grill

Most vegetarian foods are more delicate than meat and have less fat. So to keep food from sticking to the grill and falling apart, it's important to keep the grill clean and well-oiled.

Once the grill is hot, scrape it well with a heavy-duty wire brush to remove burned-on bits of food. Then fold a paper towel into a small square, soak it with vegetable oil. Grab it with your long-handled barbeque tongs and rub down the grill thoroughly.

Vegetables Take the Spotlight

Most vegetables are great for grilling. Kissed by the flames, they take on a satisfying, smoky sweetness.

Grilled veggies also make extraordinary sandwiches--try them on focaccia bread with goat cheese, or in pita bread with tzatziki sauce. For sandwiches, cut veggies like zucchini and eggplant lengthwise into thin slices--or into thick rings, in the case of onions, tomatoes, and peppers.

Round out the meal by serving grilled veggies over pasta, rice, or polenta. Asparagus is one of the best and simplest vegetables to grill and is terrific in pastas and rice dishes. Leave the spears whole and simply lay them perpendicular across the grill grates!

The Portobello Phenomenon

Portobello mushrooms are grilling favorites for vegetarians. About the size of a hamburger, they're big, brown, and juicy, and have a "meaty" texture you can really sink your teeth into.

Before grilling portobellos, soak them in your favorite marinade for an hour or so. Place the mushrooms on a cooler part of the grill to start; they'll get warm and juicy all the way through without burning on the outside. When they're soft all the way through, move them to the hot spot and sear them for about a minute per side. Serve your giant mushrooms the same way you would a burger.

Outdoor Pizza

You'll be amazed at what grilling does for pizza. Real flames and high temperatures create a crust that's crispy on the edges and chewy in the middle with a marvelous smoky flavor that you don't find in oven-cooked pizzas. And it's quick and easy to boot.

Sep. 3, 2009 8:46 pm
Has anyone tried this sort on an indoor grill, Jenn-Air? Any different preparations needed? Thanks
Sep. 8, 2009 7:39 am
Yes, I've used my panini maker for grilled veggies. No extra oil is needed as my olive oil marinade takes care of that plus my grill is a non-stick one. It's very quick as both sides are gtilled at the same time.
Mar. 14, 2010 3:12 pm
i am having a friend over for a BBQ and she is a vegetarian. Has anyone ever used a grill basket for veggies? How well do they work?Debbie
Mar. 21, 2010 7:25 pm
Hi Debbie, Rather than a grill basket I prefer to use thin bamboo skewers. I use them with asparagus, quartered (lengthwise) peppers (all colors), eggplant, you name it. With asparagus I line the spears up in a row and run one skewer thru a few inches from the top and another thru a few inches from the bottom. I turn the entire "rack" once while grilling. I like to brush my veggies with a marinade of olive oil and sun dried tomato (run thru the blender). Hope that helps :)
Apr. 3, 2010 1:09 am
I use a grill basket for squash, eggplant, mushroom, broccoli, vidalia onion, carrot, and peppers (you can use whatever you want). I cut them into big chunks and toss the veggies in a large bowl with olive oil, minced garlic, fresh herbs from the garden, and some seasoned salt. Then I just plop them on the grill in the basket and mix every 1 to 1-1/2 minutes for evenness in cooking. I like when some of the veggies start to get blackened, especially the broccoli florets. This is good over pasta with sauce, or as a side dish to a Morningstar Farms black bean burger (or steak or chicken, traditionally at my parents' house). Hope I helped.
May 26, 2010 9:01 am
my husband just puts down foil or makes foil packets to cook our veggies in or he reserves one side of the grill for us and the other for the meat eaters he's careful about contamination. good luck
Jun. 10, 2010 3:36 am
I've used grill baskets with mixed success. Even cutting the veggies into big chunks, the often find their way out during repeated turnings. Also many basket are asymmetrical meaning the handle is on one side so when they are turned so that the handle is up, closing the lid raises them inside the grill. I've also make open top, and closed foil packets - both work well. Obviously the closed ones retain more moisture so not has good for say, tomatoes. Veggies cook fast on a grill, so keep a watchful eye and turn as needed. Cheers!
Jun. 10, 2010 6:10 am
My daughter really likes recipes with mushrooms but I can't taste tnhem because of severe allergies and I really liked mushrooms too before allergies
Jul. 8, 2010 4:38 pm
I got a frying pan with holes in it specifically for the grill at Marshalls. It works great for veggies.
Apr. 14, 2011 10:51 am
I would like to prepare the vegetables on one day and serve them the next. Will they take refrigeration and should I just bring them back to room temperature?
Jun. 6, 2011 4:45 am
I just love mushrooms on the grill.I use a hamburger basket[I guess that is what it is called] it fits 4 portbella mushrooms nicely.I have cooked them both on coals and gas.They are WONDERFUL either way.I use olive oil,Italian seasoning.and garlic.
Aug. 10, 2011 12:40 pm
where do I find yellow carrots? Yes yellow not orange. the yellow are fantastic! I found them in a frozen vegetable pack. How about fresh?
Aug. 10, 2011 12:49 pm
where do I find yellow carrots? Yes yellow not orange. the yellow are fantastic! I found them in a frozen vegetable pack. How about fresh?
Sep. 10, 2011 8:43 pm
Bmeisj, if you live in the U.S and your state has a Fry's grocery store look for them in the organic section. I have bought them there before but they were the baby ones in a bag, not frozen though. Good luck!
Apr. 13, 2012 12:06 pm
Yes, Debbie the baskets work great for veggies!
Jun. 13, 2012 9:32 am
I have never cooked veggie skewers before, but have heard comments in the past that the veggies can fall off of the skewers while cooking. Is this true and if so, should I cook them on a piece of foil?
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