Grilling Vegetables with Dad Spice: A Complete Guide
To grill vegetables, cut them into big pieces, brush with oil, season well, and cook over medium-high heat until tender with grill marks. Most take 6 to 12 minutes.
To grill vegetables, cut them into big pieces, brush them with oil, season them well, and cook over medium-high heat until they are tender with dark grill marks. Most vegetables are done in 6 to 12 minutes. The high heat pulls out their natural sugars, so they turn sweet and smoky at the same time.
Pick the right vegetables
Not every vegetable belongs on the grill. The best ones are firm enough to hold their shape over the flame. Reach for bell peppers, zucchini and summer squash, red onions, asparagus, mushrooms, and corn. Softer picks like cherry tomatoes or green beans still work if you use a grill basket so they do not slip through the grates.
Prep for the most flavor
Wash everything first, then cut it into large, flat pieces so it sits on the grate instead of falling through. Toss the pieces in a little olive oil and season them with Dad Spice The Classic. The oil helps the seasoning stick and keeps the vegetables from drying out. Do not add oil too early or too heavy, or you will get flare-ups.
Grill times by vegetable
Preheat to medium-high, lay the pieces flat, and turn them once or twice. Use this chart as a starting point. Thicker cuts take a little longer.
| Vegetable | How to cut | Grill time |
|---|---|---|
| Zucchini or squash | Half-inch planks | 4 to 6 min |
| Bell peppers | Quartered, flat | 8 to 10 min |
| Red onion | Thick rings or wedges | 8 to 12 min |
| Asparagus | Whole spears | 4 to 5 min |
| Mushrooms | Whole or halved | 6 to 8 min |
| Corn on the cob | Husked | 8 to 10 min |
Times are for medium-high heat, about 400 to 450 degrees F.
Serve and store
Grilled vegetables go with almost anything. Pile them next to grilled meat, fold them into pasta or a salad, or stack them on a sandwich. Leftovers keep in the fridge for about three days. Eat them cold in a salad or warm them back up in a hot pan.
The bottom line
Grilling vegetables is easy once you pick firm ones, cut them big, oil and season them, and use medium-high heat. A good coat of Dad Spice is the difference between a boring side and the dish people ask about.
Read next: How to Grill Corn on the Cob Perfectly and The Best Cuts of Meat for Grilling.
Frequently asked questions
What vegetables grill the best?
Firm vegetables hold up best on the grill. Great picks are bell peppers, zucchini, onions, asparagus, mushrooms, and corn. Softer ones like tomatoes work too if you use a basket.
What temperature should I grill vegetables at?
Medium-high heat, about 400 to 450 degrees F. That is hot enough to get grill marks fast without turning the inside to mush.
How do I keep vegetables from sticking or falling through?
Cut them into large pieces, oil the vegetables (not just the grate), and make sure the grate is clean and hot before they go on. A grill basket helps with small pieces.
Do I need to boil vegetables before grilling?
No for most. Only dense vegetables like potatoes or carrots need a quick par-boil or microwave first so the inside cooks before the outside burns.
Make it taste better.
Grab a bottle of The Classic and season like you mean it.
