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Jun 19, 2007 09:25 AM

Inexperienced cook trying to veggie grill...HELP

What are some easy ways to please a veggie only crowd with my grill? All I know so far is to cut up a lot of veggies, toss with olive oil and some salt/pepper, and place them on the grill.

Are there fancier ways to grill veggies? Fancier seasonings?

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  1. You can make great pizzas and quesadillas on the grill. Check our Bobby Flay's veggies recipes:

    1. I find that spices from Asian and India/Pakistan really lend themselves to grilling. I do all kinds of veggies tossed in ghee and cumin, from potatoes to eggplant to zuchini. With Asian flavors you can do a whole range of flavors like garlic, sesame, five spice etc. -- the smaller "bite size" Asian vegetables are easier to cook with one of those perforated "grill toppers" or even just some heavy duty foil, of course you give up some ability to get a nice char, but otherwise you lose green beans and peapods to the fire gods...

      2 Replies
      1. re: renov8r

        Can you just cut up potatoes into wedges and gill them or do you need to boil (even microwave) them first?

        1. re: NAtiveNewYorker

          You can grill them. Just realize that potatoes are dense and take longer than most veggies.

      2. how about kebabs on rosemary skewers?

        4 Replies
        1. re: creativeusername

          I always think "bobs" are fun grilling alternatives. You really can get creative, too. Leaf through some grilling cookbooks in the library or bookstore, or google, for ideas on fruits and vegetables that grill well. Avocados, for example, are great on the grill. Team up with cherry tomatoes and an interesting sauce. (There's a very good lime-cumin vinaigrette in Deborah Madison's "Vegetarian Cooking for Everyone," that I like with avocados.) Maybe include some cippolini onions that you've parboiled, so they're not just charred, raw onion chunks (a kabob staple that I really don't like very much, but that's a personal thing). Pineapple and grapefruit are also good on the grill. You could do a meatless riff on sweet-and-sour dishes with the pineapple, sweet and/or hot peppers, etc., and an Asian glaze or marinade.

          Grill eggplant and make babaganoush.

          1. re: Old Spice

            Avocados on the grill? Yum. Tell me more! Use underripe ones I presume?

            1. re: creativeusername

              We use ripe avocados. But ones that are just ripe enough to eat. Not overly so. They're not on the grill all that long. Just as long as it takes the chicken pieces to cook through. Also, we cut them in good-sized chunks, not small bits. I'm guessing about 1/3 of an avocado half equals one chunk. They get some nice char but don't mush up too much or fall apart. Also, be sure to brush with some oil.

              If you're not putting on skewers, oil the entire half and grill. Stuff the halves, cut up for other dishes, or, as someone suggested on another thread, make guacamole with a smokey flavor imparted by the grilling. You're not really looking to cook it, just warm it up and give it some grill flavor and char.

          2. re: creativeusername

            Kebabs are a great idea - the veggies tend to slip through the grate on there own - very disappointing when they drop onto the coals. Bruchetta is also a great grill food. Grill slices of a good itailan/french type bread and rub with cut garlic. Grill whole peppers until skin is black and bubbly then drop peppers in a paper bag to steam. Then rub off the blackened skins and remove seeds and stem and you have something to put on your bruchetta. For glorious overkill top the pepper bruchetta's with fontina and stick under a broiler until the cheese is melted.

          3. I've been using one of these for the last couple of years with great success.


            1 Reply
            1. re: grampart

              The easiest and yummiest veggies I have ever had......take any kind you want....squash, peppers, onions, mushrooms, whatever.

              Slice & marinade them for at least 1-2 hours in equal parts of olive oil, lemon juice, balsamic vin, & soy. Throw them in a grill basket (like grampart shows above), heat, & enjoy...

              Really flavorful and so SO easy.

            2. beets (sliced about 1/4 in.) you can wash well and leave the skin on. olive oil and S&P. Grill until desired and then wrap in foil and leave on the grill to finish cooking.
              vegetable shumai on skewers.
              you can boil those tiny red potatoes for 5 minutes and then grill - they turn out really well.
              radicchio (1/4 the head)
              fennel (1/4 the bulb)

              2 Replies
              1. re: howchow

                great ideas, thx

                Do I cut the red potatoes in half first?

                1. re: NAtiveNewYorker

                  if you find the very tiny ones (the size of a kumquat) or the fingerlings you can leave them whole. i boil them for 5 minutes and toss with olive oil salt and pepper and some rosemary before grilling. when i remove them from the grill i toss back in the marinade and serve.