Best Vegetables for Grilling

Almost any vegetable can be grilled but some work particularly well: zucchini, capsicum (bell pepper), corn, asparagus, eggplant, mushrooms, red onion, sweet potato and broccolini. Delicate leafy greens do not grill well.

How to Prep Vegetables for Grilling

  1. 1

    Cut to even thickness

    The most important step. Uneven pieces cook unevenly. Aim for 1–1.5cm thickness for most vegetables. Zucchini and eggplant: slice lengthways or into rounds. Capsicum: quarters or halves, seeds removed. Asparagus and broccolini: whole. Mushrooms: whole or halved. Corn: halved.

  2. 2

    Toss in olive oil, salt and pepper

    You do not need much oil — just enough to coat. Too much causes flare-ups and steams the vegetables rather than charring them. Season well with salt and pepper.

  3. 3

    Add flavourings if desired

    Garlic powder, smoked paprika, Italian herbs, lemon zest or balsamic vinegar all work well. Add these with the oil before grilling.

Grilling Method

  1. 4

    Get the grill very hot

    High heat creates char and caramelisation. A medium grill steams vegetables rather than grilling them. Preheat your BBQ or grill pan for at least 5 minutes on high.

  2. 5

    Do not crowd the grill

    Leave space between pieces. Crowding causes steam to build up, which makes vegetables soggy instead of charred.

  3. 6

    Leave them alone

    Resist moving them. Let them sit until char marks form before turning — usually 3–5 minutes depending on the vegetable. Turn once and cook the other side.

Timing guideAsparagus + broccolini: 3–4 min. Zucchini + capsicum + mushrooms: 4–5 min per side. Corn: 8–10 min turning regularly. Eggplant: 5–6 min per side. Sweet potato: 6–8 min per side (pre-microwave for 3 min to speed up).

Finishing Touches

Grilled vegetables are elevated by a squeeze of lemon, a drizzle of balsamic glaze, fresh herbs (basil, oregano, parsley), crumbled feta, or a spoonful of tzatziki or hummus.

Frequently Asked Questions

Yes — use your oven's grill/broiler function on high heat with vegetables close to the element, or roast at 220°C with a convection fan. You will not get the same char marks but you will get good caramelisation and flavour.
A short marinade (30 minutes maximum) adds flavour. Longer marinades draw out moisture and make vegetables soggy. Oil-based marinades work better than acidic ones for grilling.