Grilling isn’t just for meat lovers—vegetables thrive on the grill, developing smoky char and caramelized sweetness that can transform even simple produce into something special. Whether you’re tossing them as a side, serving them as the main event, or piling them into a sandwich or salad, grilled vegetables are a summer essential.

Here are the best tips for grilling vegetables like a pro:

1. Choose the Right Vegetables

Firm vegetables like bell peppers, zucchini, eggplant, asparagus, mushrooms, red onions, corn, and even cabbage hold up best on the grill. Leafy greens and delicate herbs are better grilled in foil or added later as garnish.

2. Cut for Even Cooking

Aim for uniform thickness so everything cooks evenly. Cut zucchini and eggplant into ½-inch slices, bell peppers into large flat panels, and mushrooms with stems intact. Smaller veggies like cherry tomatoes or baby carrots should go on skewers or into a grill basket.

3. Preheat and Clean the Grill

Start with a hot grill (medium-high heat, around 400°F). A clean grate prevents sticking and helps create beautiful grill marks. Always oil the grates before cooking.

4. Oil and Season Well

Lightly coat vegetables in olive oil or avocado oil to prevent sticking and to help seasonings adhere. Use salt, pepper, garlic powder, smoked paprika, chili flakes, or fresh herbs for flavor. Avoid sugary marinades, which can burn quickly.

5. Know Your Timing

Vegetables grill fast. Asparagus and green onions take 2–4 minutes; peppers and onions around 6–8; zucchini and eggplant 5–7. Flip halfway through and watch closely.

6. Use Skewers or Grill Baskets

For smaller or irregular pieces, skewers or grill baskets are ideal. They keep veggies from falling through the grates and make flipping easier.

7. Finish with Flavor

After grilling, toss vegetables in a little more olive oil, fresh herbs, lemon juice, or a drizzle of balsamic glaze. This adds brightness and complements the smoky char.

Grilled vegetables are incredibly versatile—serve them as a side, top a pizza, fold into tacos, or blend into dips. With these tips, you’ll bring out the best in your produce and elevate any summer meal.