Unlocking the Flavor: 5 Veggies That Taste Better On The Grill

All vegetables have their own distinctive flavor, but some are unappealing to certain palates. However, food comes to life in a different way when it’s prepared over an open flame. If you think you don’t like some of the following veggies, we would recommend grilling them to see if it changes your mind. You might be surprised at how much better they taste.

Remember that if you use a gas grill, most of these vegetables can be ready in mere minutes. That makes them convenient as well as delicious. If you’ve never before experienced all that a gas grill has to offer, now might be the perfect time to check one out.

Portobello Mushrooms

Grilled Portobello mushrooms are winners in several categories. In addition to being easy to prepare, they can serve as a template for a variety of different flavors. They’re also versatile enough to serve as either an accompaniment or the main course. In fact, they can easily stand in as a meatless substitute for any vegetarians in the crowd.

To prepare Portobello mushrooms for the grill, remove the stems and the feathery gills from the undersides. Rinse under cold running water and dry thoroughly. Then toss the caps in extra-virgin olive oil and season with plenty of salt and pepper. Once they’re cooked, you can top them with fresh salsa, Italian herbs and ricotta cheese, homemade pesto, or anything else you can think of.

Bell Peppers

These colorful veggies are sure to brighten up any plate. When they’re cooked on the grill, they have a texture that practically melts in your mouth. The interplay of sweet and savory flavors is excellent with grilled beef or pork, but they can be served alongside just about anything.

Make sure you’ve pierced the bell peppers in several places with a thin blade before coating them in oil and placing them on the grill. Take care to avoid flare-ups. When the skins are charred all over and the flesh is tender, the peppers are ready. Place them in a bowl and cover tightly with plastic wrap for about ten minutes. Remove the cores, stems, and seeds. If you run the peppers under cool water, the skins should peel off easily.


If there was ever a vegetable that was tailor-made for grilling, it’s the humble zucchini. We eat this vibrant green squash all summer long. Because the flavor is so mild, it can be seasoned to match whatever else is on the plate.

Trim the ends off the zucchini and cut it lengthwise into thin planks. Brush with extra-virgin olive oil and season with salt and pepper. When cooked over a medium-hot fire, the planks should be crisp-tender after cooking for about three minutes per side.


The key to cooking asparagus on the grill is to position the stalks so they don’t fall through the grate. It helps if you buy thicker specimens, but we’re big fans of the slender ones too. You can always use a grill basket if you’re worried about losing too many.

Asparagus stalks should break naturally where the tougher ends begin. Rinse and drain well before tossing in a bowl with extra-virgin olive oil and kosher salt. We like to wrap the spears in prosciutto before adding them to the grill, but they’re also excellent on their own.


We’ve saved this one for last because it’s not technically a vegetable, but a grain, despite the fact that most people treat it as the former. We’ve also saved it for another reason: It’s far and away the best grilled “veggie” on our list.

To grill corn, simply remove the husks and silk from the cobs and place them directly on the cooking grate. When the tender kernels are exposed to the fire, they take on a sweet flavor that’s reminiscent of popcorn. The charred, smoky bits provide a nice counterpoint to the corn’s natural qualities, making this dish a true powerhouse. You could easily use grilled corn on the cob as the centerpiece for your summer barbecue.

When you grill every component of your meal, you’re saving yourself a ton of time and hassle. This is especially true when you use a premium gas grill, which can be fired up on the spot. While some purists cling to the notion that charcoal is always preferable due to the flavor it provides, we’ve found that isn’t true when it comes to veggies. These ingredients are sure to shine no matter what type of flame you use.

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