Grilling for Vegetarians

General Guidelines

Set the grill to medium-hot or allow hot coals to die down for about 30 minutes before placing vegetables on the rack.

Rub all vegetables with cooking oil or toss them in an oil-based marinade or vinaigrette before grilling.

Arrange long, thin vegetable pieces crosswise on the grill so they don’t fall through.

Baste vegetables, using a long-handled brush, with marinade or vinaigrette while grilling to add flavour and preserve moisture.

Use tongs to turn vegetables once, halfway through cooking, or when they are lightly charred and almost tender.

Cooking times vary greatly, depending on the type and size of the vegetables and the type of grill you are using. Test individual vegetables often and grill until lightly charred and easily pierced with a fork or skewer.

If cooking in batches, transfer finished vegetables to a platter and tent it with foil to keep them warm while you grill the remaining vegetables.

Garnish platters of grilled vegetables with fresh herbs and lemon wedges.

Individual Vegetables

Asparagus: Blanch trimmed asparagus spears in boiling water for a minute or two before grilling.  

Carrots: Grill slender, evenly shaped carrots whole. Cut tapered carrots in half, then slice the thick top in half lengthwise for even cooking.

Eggplant: Cut eggplant crosswise or diagonally into 1/2-inch-thick slices, or "steaks."

Mushrooms: Large mushrooms, such as portobellos, can be cooked directly on the grill. Thread smaller mushrooms onto skewers before grilling.

Onions: Cut large red, yellow or white onions into very thick slices. Push a skewer though the slices to prevent the rings from separating and falling into the grill.

Potatoes: Cook whole, halved or cut into thick slices or wedges. Whole baking potatoes can be nestled directly in the coals. To reduce cooking time for cut potatoes, blanch 5 to 10 minutes before grilling.

Sweet peppers: Grill whole peppers, turning occasionally, until the skin is blackened and blistered on all sides. Wrap in foil or place in paper bag to cool for 15 minutes. When peppers are cool enough to handle, peel, cut, and discard stems and seeds.

Tomatoes: Grill tomatoes whole or halved. Thread cherry or grape tomatoes onto skewers before grilling.

Zucchini and other summer squash: Cut into thick slices lengthwise or cut into chunks and thread onto skewers before grilling.