You don’t have to be a grill master to master the grill—especially when it comes to veggies. All you need is a little olive oil and a sprinkle of salt and pepper and you’re halfway to veggie heaven. (A grill or a grill pan helps too.) Though grilling vegetables is easier than meat—you can’t over or undercook veg (technically)—there are a few simple tricks that help to ensure they’re just the right amount of smoky and crispy.
For starters, don’t go wild with oil. Similar to roasting vegetables, a little oil goes a long way, and too much oil can yield soggy calorie bombs (not to mention, it’s a fire hazard). Another pro tip: Sear veggies on high heat and then move them to a cooler part of the grill—ideally a higher rack—to finish cooking. Cooking on too high of heat can burn the outer layer while the inside stays raw, especially when it comes to denser veg, like potatoes. We also love pre-cooking pieces and tossing them on the grill for a quick char, which leaves little room for error.
Whether you’re new to the grill or a seasoned pro, these 7 grilled vegetable recipes will bring new life—and all kinds of flavor—to your table. Light ’em up!
1. Grilled Radicchio With Fig Balsamic Syrup, Parmigiano, and Honey Roasted Almonds
Radicchio looks like the love child of purple cabbage and romaine. With a bitter taste not too dissimilar from cabbage and texture that’s slightly crispy (like romaine), the Italian relative of chicory pairs perfectly with the sweetness of the homemade balsamic syrup. To ensure the leaves aren’t over-soiled, use a brush to lightly distribute the olive oil. Can’t find honey toasted almond slices? Don’t fret. You can make them at home by drizzling honey on sliced almonds and heating them in a small saucepan.
2. Marinated Grilled Vegetables With Whipped Goat Cheese
Ditch the pre-packed chips and dip and opt for this plate of multicolored deliciousness (and nutritiousness). Unlike meat, veggies soak up marinade flavors pretty quickly, so this simple soak can be brushed on right before grilling. (We also love shaking the marinade and veggies in a sealed plastic bag for seamless coverage.) The cheese dip can be made in advance, but make sure you let it reach room temperature before serving for optimal dipping.