Kitchen Tip: How to Grill Vegetables

While many people reserve the grill for cooking their favorite summer proteins, like burgers, hotdogs, steaks and seafood, fresh vegetables are also extremely delicious with a little char!

Fire up the grill, grab your favorite fresh produce and check out ‪@ChefBillyParisi‬'s three key tips for grilling vegetables.

1. Slice the vegetables thick so they don’t slip through the grill grates. (A grill basket can be used to prevent the vegetables from slipping through the grates, but this technique often results in uneven cooking.)

2. Coat the vegetables in oil and season generously with salt and pepper prior to grilling.

3. Grill the vegetables that take the longest to cook first, then add the faster-cooking veggies at the end so everything finishes at the same time.

Grilled Vegetables

Serves 4-6

Ingredients
2 bell peppers, seeded and cut into 4 slices
1 eggplant, thickly sliced
2 zucchini, thickly sliced on a bias
2 yellow squash, thickly sliced on a bias
2 sweet onions, peeled and thickly sliced
4 ears of corn, shucked
1 bunch of asparagus, ends removed (optional)
2 cups button mushrooms (optional)
1/3 cup Heinen’s olive oil
Salt and pepper, to taste

Instructions
1. Preheat the grill between 400°F and 450°F.
2. Place the prepped vegetables on sheet trays and evenly drizzle with olive oil on both sides.
3. Season the vegetables on both sides with salt and pepper.
4. Place on the corn and onions on the preheated grill and cook for 4-6 minutes per side.
5. Flip the corn and onions, then add the bell peppers, eggplant, zucchini, squash and asparagus and mushrooms (if using). Cook for 2-3 minutes per side.
6. Once cooked, remove the vegetables from the grill and serve on a platter.