Top 10 Tips for Grilling Vegetables
1. Cut Evenly
Cut the vegetables into uniform sizes to ensure even cooking. Thicker pieces take longer to cook, while thinner slices can burn quickly, so aim for consistency.
2. Use a Mix of Vegetables
Combine different types of vegetables with varying textures, like bell peppers, zucchini, onions, and asparagus. Harder vegetables like carrots or potatoes may need to be pre-cooked or cut thinner.
3. Oil the Vegetables, Not the Grill
Coating the vegetables in olive oil (or melted butter for extra flavor) helps them caramelize and prevents sticking. The solid steel cooktop on the Arteflame grill ensures the vegetables won’t burn or flare up.
4. Use High Heat for a Quick Char
The flat cooktop near the center of the Arteflame grill is hotter, perfect for getting a quick char on vegetables like bell peppers and onions. This high heat intensifies their natural sweetness.
5. Grill Firmer Veggies First
Start grilling firmer vegetables like onions, bell peppers, and carrots first, as they take longer to cook. Add softer vegetables like zucchini, squash, or mushrooms later to avoid overcooking.
6. Don’t Overcrowd the Grill
Spread the vegetables out in a single layer on the grill to ensure even cooking. Overcrowding traps steam, making the veggies soggy instead of crisp and caramelized.
7. Use the Heat Zones
The Arteflame grill’s flat cooktop has varying heat zones. Use the center for quick searing and char, and the outer edges for slower, even cooking. Adjust the position of the vegetables as needed.
8. Toss in Herbs and Garlic
Toss the vegetables in fresh herbs like thyme, rosemary, or oregano, along with minced garlic, before grilling. These flavors infuse into the vegetables as they cook, adding layers of flavor.
9. Grill in Batches for Consistency
If you’re grilling a lot of vegetables, do it in batches to maintain even cooking. This ensures each vegetable gets the perfect amount of heat and char.
10. Serve Immediately
Grilled vegetables taste best right off the grill. Serve them immediately while they’re still warm, crispy on the edges, and tender inside.