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When we think about grilling, it’s probably steaks, chicken, and maybe hot dogs. Those proteins are great on the grill, but don't overlook grilling vegetables—it's a wonderful way to bring more variety to your meals. Learning how to grill vegetables properly will prove that they deserve more than just a place on the side. The hot, direct heat of the grill encourages a natural sweetness in produce that searing or steaming can’t replicate, bringing out a deeply caramelized, smoky, and delightfully charred flavor to pretty much any vegetable.
Whether layered on skewers, tossed in a grill basket, or seared directly on the grates, you might find yourself reaching for produce sooner than meat once you learn a few key techniques. We spoke to an expert to get tips and ideas to help you grill vegetables so delicious that you and your guests will remember them long after the grill has cooled.
Why You Should Grill Vegetables
"Grilled vegetables are an absolute game-changer that deserve a place on everyone’s menu," says Dustin Green, head grill master for Weber. Grilling transforms vegetables in a way that no other cooking method can. The intense heat enhances their natural sugars, producing sweet, charred edges and deep, smoky undertones. “Whether it's the sweetness of grilled bell peppers, the savory earthiness of mushrooms, or the crisp-tender perfection of asparagus, vegetables bring variety, color, and texture to the plate," says Green.
Beyond their flavor, vegetables provide a refreshing contrast to the richness of grilled meats. They’re also remarkably versatile: grilled vegetables can certainly be served on their own, but they can also be chopped up in a salad, blended into a chutney or salsa, stuffed into a pita, wrap, or sandwich, and so much more.
More at link: https://www.marthastewart.com/how-to-grill-vegetables-11745454