It’s January, which means we’re thinking about healthy eating again. And eating healthy usually means more vegetables.
In this week’s BBQ Tips podcast, champion Pitmaster Christie Vanover shares her top five tips for making vegetables taste really good. Plus, it includes tips on how to grill vegetables once to create several meals throughout the week.
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With the start of a new year, many are embracing resolutions to eat healthier. But who says healthy food has to be bland?
With the right techniques, you can transform simple vegetables into mouth-watering dishes you’ll crave. Champion pitmaster Christie Vanover has five expert tips for making vegetables taste great using a grill.
Choose the right vegetables for grilling
Not all vegetables are suitable for the grill, but many are. Summer squash such as zucchini and yellow squash are available year-round. Mushrooms, especially portobello or cremini, impart a hearty, almost meaty flavor when grilled.
Winter squashes like acorn or butternut require a little more preparation but reward you with rich, caramelized goodness. Don’t neglect green vegetables like asparagus, broccolini or bok choy, which stand up well to high heat.
Prepare like a pro
The secret to having tasty grilled vegetables lies in the preparation. Slice vegetables to maximize surface area for caramelization, which brings out their natural sweetness. For example:
- Cut the courgettes and yellow squash into long strips to prevent them from slipping through the grates.
- Use toothpicks to secure the onion slices, making sure they remain intact during grilling.
- Soften tough-skinned vegetables, such as squash, by microwaving them for 30 to 60 seconds before slicing.
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Season strategically
A drizzle of olive or avocado oil is the first step to a great dressing, as it helps the spices stick and keeps the vegetables from drying out. Start with simple kosher salt and black pepper or enhance your flavors with Girls Can Grill Chicken Rub.
Adds a flavorful touch to vegetables. Do you want versatility in meal prep? Start with the basic seasoning and customize your vegetables with different spices or sauces later.
Heat dominates
Set the grill to medium-high, direct heat, around 350-350°F. Whether you use a charcoal, gas, or pellet grill, preheat thoroughly and clean the grates to ensure vegetables don’t stick.
Grill most vegetables for 8 to 10 minutes, turning them once they’ve achieved a good char. Harder vegetables like carrots or winter squash may take about 15-20 minutes. The key is to monitor the plot. Look for vegetables that are tender but not mushy.
Experiment with the flavors
Once the vegetables are grilled, the fun begins. Add a splash of balsamic vinegar or a squeeze of lemon juice to brighten the flavors. For an Asian touch, season with soy sauce and sesame oil.
Craving for heat? Sprinkle taco seasoning or a few dashes of hot sauce. These simple additions can make grilled vegetables the star of any meal.
Bonus: Use grilled vegetables in creative dishes
Grilled vegetables are as versatile as they are delicious. Add them to salads, pasta, wraps, burgers or even breakfast dishes like omelets or omelettes. Making a batch ahead of time saves time and ensures you have healthy options ready all week.
Grilling vegetables not only makes them tastier, but it makes sticking to your healthy New Year’s resolutions a lot easier. Fire up the grill, experiment with these tips, and savor the smoky, charred flavors of perfectly prepared vegetables.
Tune in to more of my BBQ Tips podcasts or scroll through the website for even more helpful BBQ tips.
