This cannot be said in such a general way, after all the tastes are different and when grilling vegetables everything is generally allowed what (you) like. You do not need any special BBQ -Knowledge, nor tools. The only thing you have to consider are the characteristics of the greens: if they are very watery, hard or rather soft – because that’s what determines the optimal grilling time. We reveal which vegetables can be prepared on the grill and how.
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It couldn’t be simpler: Cut in half, remove the seeds, brush with a little oil and place on the grill for about 5 minutes on each side. Optionally fill with feta cubes and season vigorously. As soon as the skin starts to blister and turns black in places, you can peel the peppers (this way they are easier to digest.) But be careful: let them cool down, otherwise you will burn your fingers!
Depending on size, 8 to 12 minutes at medium heat are sufficient. They are ready when they turn slightly dark. Tip: Large specimens can be filled with a feta-herb mix.
Grilled aubergines are top-notch both visually and in terms of taste © Kiian-Oksana / Shutterstock.com
Slice the aubergine either lengthwise or crosswise, cover with a thin film of oil, salt and pepper vigorously. Then place it on the grill at high heat for 4 to 5 minutes on each side. For dips or purees, the whole fruit must be roasted on the grill for about 15 minutes. When the skin is slowly loosened and the flesh is soft, you can continue to use the eggplant.
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Barbecue tip: To prevent eggplants from tasting too bitter, cut the eggplant into slices, place them in a sieve and sprinkle them with salt on both sides – this removes the water and the bitter substances. Leave in the sieve for about 10 minutes, then dry with a kitchen towel and grill.
Much more exciting than baked potatoes from the embers are grilled potato wedges: precook them for 10 minutes, cut them into slices or pieces, rub them with oil, salt and pepper and then grill them on both sides for about 15 minutes at medium heat.
5. green asparagus
Peel the bottom of the green asparagus a few centimetres and brush with olive oil, season with salt and pepper. Place 6 to 8 stalks next to each other and put skewers through the top and bottom so that they do not fall through the grill. Grill the “parcels” over a high heat for 3 to 4 minutes on each side. Caution: white asparagus quickly becomes too soft!
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Cut the zucchini lengthwise into strips and place these diagonally on the grid – this way they do not fall through the grid so easily. If the courgette is thick enough, you can also cut it into thalers. Grill for a few minutes on a high heat, turning regularly.
Grilled vegetables, like zucchini, can be eaten as a side dish or integrated into a salad © DronG / Shutterstock.com
Halve the fruit, rub it with oil and place it on the grill with the smooth side for about 5 minutes at high heat until the cut surfaces are caramelised brown. Either serve the tomatoes like this (delicious with steak) or process them into a fruity and spicy sauce. For this, fry the vegetables for another 5 minutes from the other side, skin them, puree them and season to taste with sugar, salt and pepper.
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Can you cook hard vegetables like broccoli on the grill?
Logo: Here comes the instruction to take the vegetables “al dente” from the grill: Break the heads into smaller portions and rub the florets with oil. Then put them on skewers and place them on the grill for 15 minutes at low heat – that’s it! If you prefer them less firm to the bite, the vegetables must be cooked beforehand. 3 minutes in boiling water are sufficient for this.
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Barbecue tip: Cauliflower tastes even better if you sauté it in curry powder before grilling.
What kind of marinade does my vegetable like?
As the basis for a good vegetable marinade, it is best to use an oil that can withstand high temperatures, such as peanut, soya or olive oil. Add acidic liquids such as vinegar, wine or lemon juice as well as fresh or dried herbs (rosemary, thyme, oregano), onions, garlic and sweet ingredients such as honey or peanut butter. Delicious with grilled vegetables is a marinade of Dijon mustard, honey and lemon.
With a marinade you can give your vegetables a delicious coat of colour © mattisson / Shutterstock.com
The classic marinade spice consists of pepper, allspice, mustard seeds, dill, coriander seeds and laurel. Do not use salt, however, as the pickled food will lose too much liquid and the flavours will be less easily absorbed.
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Combine for your DIY -It is also possible to combine ingredients that are not supposed to go together – for example strawberry vinegar with cinnamon. The more you try and test, the more creative and unusual your marinades become. And: The whole thing is fun and enchants the palates of your guests!
Which vegetable skewers rock the rust?
Skewer whatever you want. However, you should only put greens with a similar cooking time together – or you precook the barbecue food. (This is especially recommended for cauliflower and broccoli.) You can marinate the vegetables either directly after cutting them into small pieces or after skewering them.
When putting together your veggie skewers you can really let off steam © zi3000 / Shutterstock.com
You can’t think of anything? Okay, one suggestion: Cut the zucchini, peppers and onions into 3 by 3 centimetre pieces and slide them onto the skewers, alternating with mushrooms and slices of lemon.
How do you grill whole corncobs?
Whole corn cobs cut a fine figure as a side dish with steak, but also as a main course for vegetarians and vegans at the BBQ -Event. Grilling corn on the cob is also super easy, cheap and mega tasty. But how do you grill the cobs without them burning? We will tell you how to prepare corn on the grill perfectly. Important when buying: Only buy corn, not feed corn.
Grilled corncobs with soya marinade
A ) Grill corncobs with leaves
- Before grilling, soak the flask with leaves (completely) in cold water for about 30 to 60 minutes, preferably with a heavy object. This allows the corn grains to absorb additional moisture, making them nice and juicy.
- Meanwhile, heat the grill to 180 to 200 degrees.
- Then grill the corn on the cobs for 15 to 20 minutes (preferably indirectly with the lid closed and not directly over the embers / coals) and turn around every 5 minutes.
- You can tell whether the corn is cooked on the inside by the grain-like marks on the leaves. Then remove the cobs from the grill and pull the leaves backwards from the top. Attention hot!
The still hot flasks are best served with homemade herb butter © Viktoria-Hodos / Shutterstock.com
B ) Grill corncobs without leaves
Fresh corn cobs with leaves are only available at the weekly market from July to November. If you can’t get cobs with skin in the off-season or generally prefer to grill them without leaves, this is no problem. You can also get frozen corn on the cob. However, we would not use the shrink-wrapped and pre-grown specimens for grilling, as they do not really score points in terms of taste.
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Corn without leaves is now exposed to the heat of the embers without protection, so you can’t just put the cobs on the grill – it would burn in a flash. To prevent this, you should boil them in salted water for about 20 minutes before grilling, so that they are not exposed to the fire for too long afterwards. Then grill them for another 10 to 15 minutes (180 degrees), turning them regularly until the corn is golden yellow.
Tool tip: If you don’t feel like charring your fingers on the hot cob, you can get yourself a corncob holder. The skewers can be stuck into the cob left and right, so you can enjoy it without any blisters or butter fingers.
Can I actually grill fruit?
Yeah, sure. Bananas, pineapples, apples, pears as well as melon, plums, nectarines and peaches are wonderful to grill. The fruit should be ripe, but still firm. Especially tasty: grilled bananas. Grill a banana with the skin on the grill or wrapped in aluminium foil. Grill bananas need about 10 minutes at medium heat and should be turned frequently.
You’ve never grilled fruit before? You’re missing something © Larisa-Blinova / Shutterstock.com
Barbecue tip: Cut the banana lengthwise and lard it with individual chocolate pieces, then grill it first.
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That is why you should grill vegetables more often
After all, zucchini, peppers & co. are low in calories, rich in vitamins and fat-free – three unbeatable arguments for grilling greens more often! With various spices, herbs or in combination with cheese, you can reinvent the green stuff again and again and conjure up delicious side dishes.