How to Grill Vegetables | Zucchini & Squash
Grilling vegetables is not only easy, but one of the best sides to any dish. You can grill these indoors on an indoor grill, or outdoors on your grill.
We used zucchini and squash to show you how you can grill your veggies. You’ll want to cut your vegetables into slices, either flat like steaks or thick sliced wedges. These will hold up much better on the grill. If you slice these too thin, once the vegetables soften during the cooking process, they’re more likely to get soggy.
Thick slices allow for them to stay meatier, and not curl up as much on the ends. You won’t have to worry as much about these burning either.
Chef’s Tip: If you have round vegetables or fruit and have trouble with them rolling when you try and cut them, cut slice off of one side making a flat side.
We also did checkerboard style slices down the one side of each of the wider wedges. This will allow these to cook more evenly and thoroughly. Before taking these over to the grill, season them with salt and pepper to absorb excess moisture and for additional flavor. Since there’s so much moisture already, there’s no need to add any olive oil before cooking. If you want to season these with olive oil or vinegar afterwards, that will help the final product.
Now you can do whatever you want with it. You can cut it in strips, serve it in a pasta salad or season this with a white wine vinaigrette.
Ingredients:
- Any vegetable of your choice
- 1 tbsp salt
- 1 tbsp pepper
Method:
- Cut vegetables down to desired size wedges
- Season with salt and pepper
- Cut checkerboard slices on bigger pieces for more even cooking
- Place on grill and cook on either side for 2 – 3 minutes
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