10 Tips for Grilling Vegetables Like a Pro

2. Prepare Vegetables Uniformly

Cut vegetables into uniform sizes to ensure even cooking. For example, slice zucchini and eggplant into ½-inch thick rounds, and chop bell peppers into large strips. Smaller vegetables like mushrooms or cherry tomatoes can be grilled whole.

3. Use Butter for Flavor

Instead of olive oil, coat your vegetables lightly in melted butter. The butter enhances the vegetables’ natural sweetness and browns beautifully on the Arteflame’s flat steel surface without burning.

4. Preheat Your Arteflame Grill

Light your Arteflame grill with ease by soaking three paper napkins in vegetable oil and placing them under stacked firewood. Light the napkins, and your grill will be ready in about 20 minutes. Preheating is essential to get the griddle to optimal cooking temperatures: the center will be scorching for quick sears, while the edges offer gentler heat.

5. Start with the Center for a Sear

For firmer vegetables like zucchini or eggplant, sear them first on the 1,000°F center grill grate. This locks in moisture and gives a steakhouse-quality char. After searing, move them to the cooler flat cooktop to finish cooking.

6. Use the Griddle for Delicate Vegetables

For softer or smaller vegetables, like asparagus or green beans, the flat griddle cooktop is ideal. The even heat ensures these vegetables cook through without burning. You can also grill leafy greens like kale or cabbage for crispy edges and tender centers.

7. Season Generously

Grilled vegetables benefit from bold seasoning. Before grilling, sprinkle with salt, pepper, garlic powder, or smoked paprika. Add fresh herbs like thyme or rosemary while they grill for an aromatic boost.

8. Create Heat Zones

The Arteflame’s design allows for precise heat control. Use the outer edges for slower-cooking vegetables like potatoes or carrots, which require longer cooking times. Move vegetables between zones as needed to avoid overcooking.

9. Flip for Even Cooking

Turn vegetables occasionally to achieve even caramelization. For long vegetables like asparagus, use tongs to roll them gently. For sliced vegetables, a spatula works perfectly to keep them intact.

10. Remove at the Right Time

Vegetables should be tender but still have some bite for the perfect texture. Remember to remove them when they’re slightly underdone, as they’ll continue to cook slightly after being taken off the grill.

Bonus Tip: Pair Grilled Vegetables with Your Meal

Grilled vegetables pair beautifully with grilled meats or fish, and you can grill everything at once on the Arteflame. The flat top cooktop's spacious design ensures every component of your meal can be cooked simultaneously.

Why Arteflame is Perfect for Grilling Vegetables

The Arteflame grill's flat steel griddle gives vegetables an unparalleled caramelized finish without the risk of burning. The varying heat zones let you cook different vegetables simultaneously to perfection. And with its 1,000°F center grill grate, you can achieve restaurant-quality char on firm vegetables before finishing them on the griddle.

Grilling vegetables has never been so versatile, easy, and delicious. With these tips and the Arteflame grill, you'll turn simple vegetables into show-stopping sides or vegetarian mains that everyone will love.