Memorial Day marks the unofficial start to summer and with warmer weather comes longer days, plenty of sun, and outdoor barbeques. While hamburgers and hot dogs are signature staples for the grill, there are plenty of vegetables that taste amazing with a smoky char. Here are some vegetables that are great for grilling and perfect for your backyard meals:
- Portobello mushrooms. Portobellos pack a lot of flavor, are easy to marinate, and are the perfect substitute for a meat patty. They also have a meaty texture and absorb marinades well. Try a balsamic-flavored marinade to bring out the mushrooms’ earthy flavors.
- Zucchini. Grilling zucchini brings out its natural sweet flavors. You can cut in half or in spears directly on the grill, or you can cut them into chunks and grill them on skewers or in foil packets.
- Asparagus. Thick asparagus spears work best for grilling; thin spears can fall through the grates and dry out before you get a good char. To get it crispy on the outside and tender on the inside, grill the spears on the grates directly over high heat.
- Green beans. Grilled green beans are crunchy, tender, and smoky with crisp edges. Simply toss them in an even layer and let them sizzle. Make sure to place some heavy duty aluminum foil over the grates to prevent them from falling.
- Broccolini. Whole broccoli doesn’t work quite so well on the grill since it’s not flat enough, but broccolini is perfect! Grill the broccolini spears until the color intensifies to bring out its flavors.
- Eggplant. Enjoy grilled eggplant on it on its own or use it as a substitute for a meat patty. Like mushrooms, eggplant absorbs spices and marinades very well, making them extremely versatile.
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