Perfect Grilled Vegetables on the Arteflame Grill: Recipe + Top 10 Tips
Grilling vegetables on the Arteflame grill brings out their natural sweetness and adds a smoky, charred flavor. The flat cooktop is perfect for evenly cooking vegetables without burning. This recipe and expert tips will help you achieve perfectly grilled veggies every time.
Ingredients:
- 1 zucchini, sliced into rounds or lengthwise
- 1 red bell pepper, sliced into large strips
- 1 yellow squash, sliced into rounds or lengthwise
- 1 red onion, cut into wedges
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley, for garnish
Instructions:
1. Fire Up the Arteflame Grill
Start by soaking three paper napkins in vegetable oil, place them in the grill, and stack firewood on top. Light the grill and let it heat up for 20 minutes until the center grate is hot and the flat cooktop is warm.
2. Prep the Vegetables
In a bowl, toss the vegetables with olive oil, melted butter, garlic, salt, and black pepper. Make sure each piece is evenly coated for the best results.
3. Start Grilling
Place the vegetables directly on the flat cooktop. Spread them out evenly so they cook in a single layer. Use the hotter areas closer to the center for firmer vegetables like bell peppers and onions, and the cooler outer edges for softer veggies like zucchini and squash.
4. Cook the Vegetables
Grill the vegetables for about 3-5 minutes on each side, or until they develop a nice char and are tender. Stir them occasionally for even cooking, but let them sit long enough to get those caramelized, crispy edges.
5. Add Balsamic Vinegar (Optional)
During the last minute of grilling, drizzle the vegetables with balsamic vinegar for a sweet and tangy finish.
6. Serve
Remove the vegetables from the grill, garnish with fresh parsley, and serve immediately. Enjoy them as a side dish, or use them in salads, wraps, or grain bowls.
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.
Variations:
- Herb-Grilled Vegetables: Toss the vegetables with fresh chopped thyme, rosemary, and basil before grilling for an aromatic touch.
- Spicy Grilled Vegetables: Add a pinch of red pepper flakes or cayenne to the olive oil mixture for a spicy kick.
- Grilled Veggies with Parmesan: Sprinkle grated Parmesan cheese over the grilled vegetables just before serving for a rich, savory finish.
- Lemon Garlic Grilled Vegetables: Add lemon zest and lemon juice along with garlic to the olive oil mixture for a zesty, refreshing flavor.
- Balsamic Glazed Vegetables: Drizzle balsamic glaze over the vegetables during the last minute of grilling for a sweet, tangy flavor.
Best Pairings:
- Grilled steak, chicken, or fish
- A side of quinoa or couscous
- Grilled flatbread or garlic bread
- A light salad with vinaigrette
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
