While your Bradley BBQ grill is still hot, you might as well prep your veggies for grilling too, making them taste better than you ever thought possible! One of the best companions to grilled meat is a fresh summer vegetable.
We’re here to show you how to grill savory Summer vegetables for all of your guests to enjoy. Each veggie has its own grilling method, but as you read through these suggestions, you’ll see a pattern that ties them all together!
Bradley Smoker Vegetable Grilling Guide
The goal is to slice up the veggies into 3/4″ to 1″ thick pieces so that they can be cooked quickly and evenly throughout. We’ll specify how to cut each vegetable in the sections below. For small veggies, you may want to try a grilling basket to keep them from falling through the grilling racks.
In A Nutshell: No self-respecting backyard chef would serve up dry veggies! To avoid this, we recommend soaking them for 30 minutes in cold water first to keep them from drying out on the grill. Then pat dry and follow the suggestions outlined below.
Scroll to find the vegetable you’re looking for or just click a link below:
Artichokes
Preparation: Cut down the middle lengthwise, press down to spread leaves, brush with olive oil and sprinkle with kosher salt.
Grilling Method: 15 minutes each side, until base is tender
Tip: Steam in a basket before hand to speed the process.
Asparagus
Preparation: Snip ends, brush with olive oil and sprinkle with kosher salt.
Grilling Method: Turn every minute. Remove when light brown.
Tip: Add sesame oil to olive oil when brushing it on.
Bell Peppers
Preparation: Cut through middle, top to bottom. Remove stems, seeds, membrane. Brush with olive oil.
Grilling Method: Grill 2-3 min each side
Tip: Add a mixture of goat cheese and lemon pepper seasoning into each pepper as they’re about to come off the grill.
Cabbage
Preparation: Cut into approx. 8 wedges, remove core, place in aluminum foil and season to taste using garlic powder, kosher salt and freshly ground black pepper.
Grilling Method: Grill in sealed foil 30 minutes or until tender.
Tip: Use seasoning salt instead of kosher salt for more flavour.
Chili Peppers
Preparation: Brush with olive oil.
Grilling Method: Grill whole 2-3 min each side
Tip: For less kick, remove stems and cut out seeds
Corn on the Cob
Preparation: Gently pull back husks to remove silk. Brush corn with butter and fold husks back how they were tying them off, or twisting the ends.
Grilling Method: Grill 5-7 minutes, turning to avoid burning.
Tip: Soak the ears of corn in cold water for one hour before putting them on the grill for more moistness.
Eggplant
Preparation: Cut lengthwise, brush with olive oil.
Grilling Method: Grill 3-4 minutes per side.
Tip: Serve with flat bread, Kalamata olives and feta cheese!
Garlic
Preparation: Remove root end, brush with olive oil and place on grill with cut side facing down.
Grilling Method: Grill whole 10 minutes or until golden brown
Tip: Dice or serve whole with grilled steak.
Mushrooms
Preparation: Clean well and brush with olive oil
Grilling Method: Grill whole 5-8 minutes according on size
Tip: Use large Portobello caps for greater flavour, and slice after grilling.
Onions
Preparation: Remove skin, cut horizontally 1/2″ thick. Brush with olive oil.
Grilling Method: Grill 3-4 minutes.
Tip: For a wonderfully juicy onion, wrap whole onion in aluminum foil with one bouillon cube and 2 tablespoons of butter or margarine in the center.
Potatoes
Preparation: Cut in half or in quarters according to size, brush with olive oil and sprinkle with kosher salt and fresh ground black pepper.
Grilling Method: Grill until browned
Tip: Sprinkle with a mixture of garlic powder, onion powder, paprika, dried rosemary and dried thyme for excellent seasoned taste.
Tomatoes
Preparation: Cut the fruit (yes I know) in half top to bottom. Brush with olive oil and place on grill cut side facing down.
Grilling Method: Grill 4 minutes
Tip: Sprinkle Parmesan cheese onto them prior to grilling.
Zucchini & Squash
Preparation: Slice lengthwise into 1/2″ halves or wedges. Brush with olive oil and sprinkle with kosher salt.
Grilling Method: Grill 3-4 minutes each side.
Tip: Lightly drizzle balsamic vinegar over zucchini to serve.
In Summary
Grilling vegetables is easy and complements other grilled food.
As a reminder, it’s always good to brush vegetables with olive oil to keep them from sticking and to lightly sprinkle with kosher salt. This is a good rule of thumb that can be applied to nearly all vegetables. For more flavour, add fresh spices and herbs of your liking. We’d love to hear any additional suggestions from our talented readers! Please share your opinions and personal suggestions if you have any!
Bradley Smoker is a global food smoking company that specializes in food smoking products, Bisquettes and recipes. The above images are not our own.
