First things first, heat the grill and pick the correct vegetable! Don’t put pea shoots on the grill – you’ll need something sturdy. Asparagus, corn, eggplant, sweet potatoes, mushrooms, peppers, onions, and greens like lettuce or cabbage do well on the grill.
Next, use some oil. We don’t want our vegetables to dry out, so make sure to toss them with a bit of oil before placing them on a grill. This will also help your seasonings stay on as you rotate them over the heat.
Since vegetables are all created differently, some take longer to cook over others. Dense veggies (like sweet potatoes) will take longer than say, asparagus. We don’t want to keep them on high heat for too long, as the outside will char while the inside will stay undercooked. Sear the vegetables over high heat, flip once, and then move them to indirect heat to finish cooking.
Don’t make a mess! Use a wire basket or some foil to keep the smaller vegetables from rolling away. Skewers work well, too. We like making foil packets so that the vegetables cook quickly – and the easy clean up is a huge time saver! Place a large piece of foil on the counter and lay sliced vegetables on it. Don’t put too many, they will still need room to breathe. Leave a 2 inch border around the sides and place another piece of foil on top. Fold up the sizes, making a packet. Once you place it on the grill (indirect heat), let it sit for 12-15 minutes or until tender.
Think about the chop. The size that you chop your vegetables will effect your cooking time. Make sure to use a uniform size for each vegetable so that they finish cooking at the same time.