Grilled Veggies Recipe

You’re aiming for a temperature range of approximately 400-450°F (200-230°C). This high heat is essential for getting a quick, beautiful char on the outside of the vegetables without turning the insides to mush. If you’re using a charcoal grill, arrange the hot coals for direct heat. For a gas grill, preheat with the lid closed for about 10-15 minutes.

Once hot, use a grill brush to scrape off any residue from previous cooking sessions. A clean grate prevents sticking and ensures pure flavor. After cleaning, apply a high-smoke-point oil (like canola or avocado oil) to the grates using a wadded-up paper towel held with long tongs. Alternatively, you can spray the grates with a nonstick cooking spray as mentioned in the recipe, but do this quickly and carefully away from open flames.

Aim for pieces that are roughly 1 to 1.5 inches square. This ensures that everything on the skewer will be perfectly cooked at the same time. Cut the squash and zucchini into thick half-moons or rounds. De-seed the bell peppers and cut them into large, flat squares. Cut the red onion into wedges, keeping the root end intact on each wedge to help it hold together on the skewer. Cut the fresh corn into 1-inch thick rounds.

If using metal skewers, they are ready to go. If you are using wooden or bamboo skewers, it is absolutely essential to soak them in water for at least 30 minutes before threading. This prevents them from burning to a crisp on the hot grill.

Begin threading the chopped vegetables onto your skewers. Alternate the vegetables to create a beautiful, colorful pattern. For example: a piece of zucchini, then a mushroom, a red bell pepper, a piece of onion, a yellow squash, and a round of corn. This variety not only looks appealing but also ensures a mix of flavors in every bite. Don’t pack the vegetables too tightly together; leaving a tiny bit of space between each piece allows the hot air to circulate, promoting even cooking and better charring.

on a large baking sheet or platter.

Be generous here. The oil not only adds flavor but also helps the seasoning adhere and is crucial for developing those beautiful grill marks. Use your hands or a pastry brush to ensure every piece is lightly coated.

Sprinkle the skewers evenly on all sides with sea salt and freshly ground black pepper.

You’ll likely need to turn the skewers twice to cook all sides, for a total cooking time of about 16-20 minutes. Keep the grill lid closed as much as possible to trap the heat and help the vegetables cook through.

The vegetables are done when they are tender-crisp (easily pierced with a fork but not mushy) and have developed some light charring and distinct grill marks. The peppers will be soft, the onions sweet, and the mushrooms juicy.