How to Grill All the Veggies

How to Grill All the Veggies

Charred, smoky vegetables are a fantastic addition to salads, pasta or used as the star of your picnic plate. And it’s time to get to know how to grill all the veggies.


Wash vegetables and dry them well. Any excess moisture will create steam on the grill and will prevent the vegetables from charring.  Cut vegetable into shapes and sizes keeping in mind your desired finished product.

Once cut, either toss vegetables is oil and seasoning or marinate them. Oil is important in grilling because it helps to prevent the vegetables from sticking or drying out on the grill and helps the seasoning stick to the vegetables.


Vegetables are great grilled with just olive oil, salt and pepper but to mix it up try marinating vegetables or using a seasoning mix. Try creating your own marinade (Marinade for 2 hours minimum or overnight) or seasoning mix with the formulas below:

Balsamic Maple Marinade

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tsp maple syrup
  • 4 cloves garlic, minced
  • Salt and pepper

Ginger Sesame Marinade

  • 1 tsp sesame oil
  • 1/4 cup oil
  • 1/2 cup soy sauce or gluten-free tamari
  • 1 1/2 Tbsp sweetener
  • 3 cloves garlic, minced
  • 1/2 inch ginger, minced
  • Pepper

8-Spice Vegetable Seasoning

  • 3 Tbsp sea salt
  • 3 Tbsp brown sugar
  • 2 Tbsp paprika
  • 2 Tbsp chili powder
  • 1 Tbsp pepper
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp cayenne pepper
  • 1/4 Tbsp oregano


There’s more than one way to grill and these are our favorite ways.

Directly on Grill: for larger vegetables add them directly to grill

Skewers: for smaller vegetables, sticking them on skewers makes it easy to turn vegetables

**If using wood skewers make sure to soak them for 30 minutes before to prevent them catching on fire or breaking apart

Grill Basket: prevents smaller veggies from falling in

Foil Pack: great for delicate vegetables that may fall apart or small vegetables. Add vegetables to a double layer of foil, add some fat and seasoning. Fold package and seal the package by crimping the edges. Cook over indirect heat or on the coolest part of the grill


Always start with a clean and well-oiled grill to prevent sticking. Add vegetables to your hot grill and avoid moving them around until they have nicely charred.

Temperature: Vegetables cook best on the grill between medium (350F) and medium-high (400-425F) heat.

Placement: Place hearty vegetables over the hottest parts of the grill and the more delicate vegetables over the cooler parts. Group vegetables with similar cooking times together on the grill.


Flip vegetables one or more times depending on cooking time. Longer cooking times will require more flips to avoid burning. Shorter cooking times may only need one flip to ensure a nice char. Cooking times will vary depending on grill but are based off of medium to medium-high heat cooking temperatures.

  • Artichoke, cut in half – from steamed 5-10 minutes or from raw 30 – 40 minutes
  • Asparagus- 7-10 minutes
  • Avocado, halved – 3-4 minutes
  • Bell Peppers, halved or quartered – 5 minutes
  • Broccoli, florets – 7 minutes
  • Carrots, ½ inch thick – 15 minutes
  • Cauliflower, florets – 7 minutes
  • Cherry Tomatoes – 5 minutes
  • Corn, husked – 12-13 minutes
  • Corn, in husk – 20 minutes
  • Eggplant, ½ inch rounds – 9 minutes
  • Endive, halved – 15-20 minutes
  • Fennel Bulb, cut ¼ inch – 12-15minutes
  • Leeks, cut in half – 8-12 minutes
  • New Potatoes – 15-20 minutes
  • Onion, ½ inch slices – 10 minutes
  • Onion, ½ inch slices and wrapped in foil with oil – 30 minutes
  • Portobello Mushrooms, whole – 13 minutes
  • Radicchio, halved – 10 minutes
  • Romaine – 5 minutes
  • Scallions (green onions), whole – 4 minutes
  • Shitake or Button Mushroom, whole – 9 minutes
  • Sweet Potatoes, ¼ inch – 15 minutes
  • Tomato, halved – 7 minutes
  • Zucchini or Spring Squash, ½ inch – 5 minutes

What’s your favorite veggie to grill? Connect with us on Facebook, Twitter or Instagram and let us know using the hashtag #VegaTeam.