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Veggy bbq

All about grilled vegetables

Ideas for grilled vegetables: the vegetarian grill

Grilled vegetables are one of the simplest recipes to prepare and also the tastiest. They are perfect for all those people who love to eat healthy, for those who have a vegetarian or vegan diet, since they do not contain animal proteins, but also to accompany your favorite meat dishes.

Vegetables can be served as an appetizer or as a second course with a few slices of bread and cheese, but also as a side dish to a main course of meat or fish. Their delicate flavor goes well with any type of cooking: whether on a gas or electric barbecue or pan grilling.

Grilled vegetables are perfect for creating many combinations of colors and flavours, have fun exploring and combining many different vegetables based on the type of main dish they will serve as a side dish.

How to cook grilled vegetables: w veggy grilling

First, wash and cut all the vegetables into regular pieces - generally on the longer side to facilitate cooking and adhesion on the grill.

Season them with oil, salt and pepper if you want to keep them natural, or add chopped lots of aromatic herbs and a clove of garlic to the oil for a stronger flavour.

To cook vegetables on the grill, it is important that they are crispy and not burnt. To achieve this result, you will need to use a gas or electric grill or a non-stick pan until they are cooked and crispy on the outside, but soft on the inside!

For some vegetables such as potatoes and stuffed sweet potatoes you can opt for cooking them on the grill or directly in the grill but in foil. For other vegetables, such as peppers, courgettes and tomatoes, you will need a grill with high heat and a good dose of high-quality extra virgin olive oil.

Once cooked, the secret to maintaining the freshness and quality of vegetables is to let them cool immediately after cooking, so as to prevent them from blackening or losing their flavour.

The 7 best vegetables to grill

Consider that almost all vegetables can be grilled, you just need to follow a few precautions and the result will be amazing. Here are our fantastic 7.

  • Onions : For perfect grilled onions, peel them and cut them in half. Brush them with oil and roast them on the grill for a few minutes, turning them gently.
  • Asparagus : Clean the asparagus and cut the hard part of the stem. Grill them for a couple of minutes until they are soft, then season them with oil, salt and lemon for a crunchy and tasty flavour.
  • Tomatoes : Ripe tomatoes and beef hearts are the best choice for grilling. Cut them in half and place them on the grill with the peel side facing down. After a few minutes, turn them and season them with chopped oregano, parsley and chives.
  • Mushrooms : BBQ mushrooms, especially porcini, are perfect for a variation on the barbecue theme. After washing and cleaning them, let them marinate in olive oil, salt, pepper and chopped parsley. Cook them on the grill for a few minutes and serve them hot, whole or cut into pieces and mixed with melted cheese, or prepare them on skewers.
  • Aubergines : Cut the aubergines into thin slices without peeling them and sprinkle them with coarse salt to make water. Let them rest for at least an hour to eliminate the bitterness, then marinate the night before the grill in olive oil with rosemary and chopped parsley.
  • Courgettes : Courgettes do not require any particular preparations. Cut them into circular or longitudinal slices, grease them with olive oil and grill them for a few minutes. You can mix them with aubergines for a mixed side dish.
  • Peppers : Grilled peppers have a unique flavor, but require more cooking time than other vegetables. Place them whole on the grill and turn them until the skin is toasted. Remove them from the heat and let them cool, then peel them, fillet them, remove the seeds and season them with oil, pepper, salt and chopped garlic for a tasty and digestible dish.
  • The best combinations of grilled vegetables

    Here are some ideas for combining vegetables that are perfect for grilling and enjoying together:

    • Eggplant and peppers
    • Courgettes and onions
    • Corn on the cob and green beans
    • Sliced ​​tomatoes and onions
    • Grilled mushrooms and asparagus
    • Baked potatoes and pumpkin

    Marinades for grilled vegetables

    Marinades are perfect for giving more flavor to grilled vegetables. Among the many marinades that we find in the world of recipes, here are our favorites:

    Olive oil, salt and pepper : The quintessential seasoning for grilled vegetables is extra virgin olive oil (EVOO) with a pinch of salt and pepper. The oil helps maintain the organoleptic characteristics of the vegetables and does not alter the original taste of the final dish. Furthermore, EVO has a very low content of saturated fatty acids and cholesterol, while it is rich in antioxidants useful for the health of the human body.

    Balsamic vinegar of Modena : for a very delicate marinade, balsamic vinegar can be used alone or in combination with other ingredients such as lemon juice and olive oil.

    Olive oil with aromatic herbs : green light for rosemary, sage, dill, thyme, chives and everything you want to add to your marinade. Each ingredient will enhance the vegetables, for example have you ever tried dill on grilled courgettes? Or lemon thyme with aubergines?

    Soy sauce, ginger and lemon : to give an Asian touch to your vegetables you can create a balanced mix of these ingredients, worth trying!

    Lemon, oil and parsley : the perfect trio! The three main ingredients of every Italian marinade.

    Mustard, oil and soy sauce : strange but super tasty. Perfect for vegetables that already have an extra appeal in flavor so as not to be overwhelmed by the marinade.

    How to store grilled vegetables?

    Starting from the assumption that grilled vegetables are so good that they rarely have leftovers.

    When you have finished eating, you can store the grilled vegetables:

    • Spread them out on a sheet of baking paper or foil and place them in the refrigerator.
    • Keep them in the appropriate resealable refrigerator containers for about 2-3 days (the duration also depends greatly on whether they have been seasoned or not).
    • You can also freeze them: just put them in transparent freezer bags (specially made), close them well and insert them into the upper door of the container where the ice is normally kept.