How to properly grill vegetables on the BBQ
From large potatoes to tiny radishes, almost any vegetable can be grilled on the BBQ. But should you put them directly on the grill, in a papillote or on a skewer? And how do you prevent them from being too soft or overcooked, or even charred? Here is a short cooking guide to help you out all summer long.
1. Lots of oil
This is the key for vegetables to ensure they don’t stick to the grill. We prefer to use more rather than not enough. Choose a neutral oil, such as vegetable oil, and coat the vegetables (we like to keep our quality oil as a finishing one).
2. The right cut
In order for vegetables such as zucchini, eggplant or onions to cook without burning, make sure to cut them into thin slices. That way, they can be manipulated quickly to make marks while still keeping their crunch.
3. A papillote for robust vegetables
Some vegetables, such as carrots, potatoes and sweet potatoes, require longer cooking time. We want them to be tender in the centre without being burned on the outside, so cooking in papillote—by wrapping them in one or two layers of aluminum foil—is the ticket. These vegetables then get steamed (since they can still stick don’t forget to coat them with oil as well).
4. Season later
It is best to salt and pepper the vegetables once they are cooked to prevent oil and vegetable water from diluting the seasoning.
5. Check the cooking
Most vegetables cook fairly quickly. Prick them with a knife to check that they are well cooked. We want them to be just a little blackened on the outside and tender on the inside.
6. The BBQ wok
To cook small vegetables such as radishes, mushrooms or beans, use a BBQ wok. It’s a high-rimmed container with small holes that allows heat to pass directly through without the pieces falling between the grills of the BBQ.
BBQ stars
Here are some tips for cooking vegetables that work wonderfully on the grill:
Asparagus: In season, when they are large and fleshy, they can be cooked for a few minutes directly on the grill. When they are thinner, they can be placed in a BBQ wok to be handled more easily.
Eggplant: Often unloved, eggplant gains flavour when soaked with oil—it absorbs it like a sponge. During cooking, the sugar concentrates to form a beautiful caramelization.
Carrots: This kind of robust vegetable calls for a papillote, but can also be cooked over a switched-off section of the BBQ, indirectly. This method can also be used for potatoes or sweet potatoes.
Squash: This requires a longer cooking time so, to speed it up, cut the squash into quarters. They can be cooked in papillote and removed at the end and marked by placing them directly on the rack.
Garlic flower: The long stems of the whole garlic flower can be cooked on the grill, with oil. They’re ready when blackened and still crunchy.
Corn: Corn is even sweeter when grilled and has several possible BBQ techniques: You can leave the husks on before putting the ears on the grill, you can also blanch the ears before grilling them, or you can even cook them directly on the BBQ.