Just 7 Really Good Grilled Veggie Secrets To Commit To Memory This Summer, According To A Pro

The first step to good veggies is utilizing seasonal veggies. In summer months like July and August, yellow squash, zucchini, tomatoes, corn, and peppers are at their peak. Utilize these veggies in the timeframe they're in season for the best flavor and quality possible, and you're already two steps ahead. In-season produce is also typically more affordable, more nutritious, and easier to find.

When I say "meat treatment," I mean treat your vegetables and fruits for grilling the same way you would a good piece of steak. Season generously with salt and pepper, and pat wet foods dry with a paper towel before adding them to the grill to make it easier to get those coveted grill marks and flavor. 

You can even marinate your vegetables ahead of time, which will make them even more delicious. A simple marinade of olive oil, salt, pepper, lemon juice, and some herbs is a great way to start. You can also try scoring veggies like zucchini or yellow squash with a crisscross knife pattern, barely slicing into them. This allows flavors from the marinade to soak in and also gives them a fun texture while promoting even cooking.

When things are cooked on the grill, they get a deep, charred flavor. Ingredients like citrus or honey can brighten these deep flavors in a way that doesn't work against them. 

For example, try serving your grilled peppers, asparagus, or squash with a yogurt-style sauce like tzatziki or a tahini dressing. These flavors will pair excellently with your grilled foods, rather than working against them or covering them up. A garlicky aioli, homemade chimichurri, or fresh avocado salsa would also be great options here! Prep them ahead so you have time to focus on grilling instead of other cooking work.

Who said you can't grill a tomato (even though it's technically a fruit)? Why not try halving a head of romaine, adding a little oil, salt, and pepper, and grilling it until tender before serving with your favorite Caesar dressing? 

I had a revelation recently when my friend brought over steamed sweet potatoes and we popped them on the grill for a while. They were so delicious and still sweet after grilling, and steaming them helped because it would've taken way too long to cook them all the way on the grill alone. If things are browning too quickly, you can wrap them in foil to keep them cooking through without burning.

One of the easiest ways to grill and serve vegetables is kabob-style. Using some long skewers, you can thread on pieces of bell pepper, mushroom, onion, pineapple, and whatever else you like using. While they're grilling, feel free to brush on a teriyaki sauce or a lemon vinaigrette. When they're done cooking, they're ready to eat: no slicing or cutting required! This is perfect for serving crowds, since you can place everything on skewers hours ahead of time and keep them in the fridge.

Grills typically have some hot spots where food will cook and brown faster. Mine are towards the back of my propane grill, and it's usually cooler towards the front where it's not getting as much heat. I always start by giving my veggies a long sear on the back hot spot, then move them forward to the cooler part of the grill to continue cooking them through completely. 

I like to simply test with a fork, and I know it's ready when it's easily pierced and doesn't feel super firm. If things are taking longer to cook, you can shut the lid for a while and check again after a few minutes.

It can be hard to grill vegetables like asparagus, broccoli, Brussels sprouts, and snap peas. But that doesn't mean you shouldn't! If you want to cook smaller items that could end up falling through the cracks of the grate, just lay down a piece or two of lightly oiled aluminum foil. You can cook things right on top of the foil instead of directly on the rack. 

They won't get as much browning as cooking directly on the grill, but this trick makes it easier to cook everything outside instead of having to do any indoor cooking.