Everything tastes better on the grill, and green beans are no exception. Forget the mushy, flat texture that happens when you let beans boil or sautee too long. Try grilling your beans for dinner tonight and savor that crisp-tender, slightly charred flavor you can’t get any other way.

The Secret to Great Grilled Green Beans

In order to produce the perfect grilled beans, you’re going to need an extra piece of equipment–the grill pan or grill basket. A grill basket keeps small vegetables like green beans contained so you don’t lose them in the grill (or over the edge). You don’t need anything fancy–just a simple, inexpensive basket will do the trick. Be sure to spray the basket with oil so your beans don’t stick and keep a spray bottle full of water handy to tamp down grill flare-ups if the oil drips.

Grilled Green Beans Recipe

With your grill basket in hand, your ready to toss those beans on the grill. Here’s what to do: Preheat grill to medium-high heat. Place grill basket over grill so that it preheats as well. Trim the ends off the green beans and rinse under cold water. Toss beans with one tablespoon of olive oil, plus any seasonings you’d like to add. Try minced garlic, sea salt, and parmesan cheese for an easy, tasty result. You can also add lemon juice if you like a bit of a citrus flavor. Transfer beans into grill basket and close grill lid. Keep a close eye on them so they don’t get overdone. You want a small bit of browning or charring, but don’t let them turn black and crispy! Beans will be finished in about 10-15 minutes.

Another Way to Grill Green Beans

If you don’t have a grill basket and you impulsively decide to grill beans for dinner, what’s your next option? Try steaming them in a foil pouch. Prepare beans as described above. Make an aluminum foil pouch by folding a sheet of foil in half and crimping the edges. Place beans in pouch and toss onto the grill for about 15 minutes. Voila! Perfectly steamed green beans!

Green beans make a perfect complement to just about any meat. Fish, chicken, beef, and pork all pair well with seasoned, grilled green beans. You’ll be pleasantly surprised by how much better the beans taste when you cook them on the grill. If you grill them alongside your meat, they’ll not only pick up that deliciously smoky flavor from the grill itself, but also the flavor of whatever meat you’re having for dinner.

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Eggplant is often an underappreciated vegetable. Most people think of it as a vegetarian alternative to meat in dishes like lasagna and babaganoush. And while the funky-looking purple vegetable performs adequately in these dishes, the grill gives eggplant the opportunity to really shine.

Choosing the Perfect Eggplant

Eggplant isn’t a vegetable most people eat every day, so here are a few tips on choosing one that’s fresh and tasty. First, look for an eggplant that is smooth and shiny and feels a bit heavy. The best eggplants will be in stores in late summer, so if you’re shopping out of season, be extra careful that you’re getting a fresh one. If eggplants are stored too long, they can become bitter. Second, press on the skin gently to make sure the eggplant isn’t mushy. It should give a little, but bounce right back (sort of like a cucumber).

Why Eggplant Deserves a Place on Your Grill

If you’ve never eaten eggplant before, you may be wondering why should give it a try. Eggplants are powerhouse vegetables, offering a wide variety of nutrients and antioxidents, thanks to the dark purple skin. They are a great source of fiber, Vitamin B1, Vitamin B6, Vitamin B3, Vitamin K, potassium, and folate. In addition to their nutritional benefits, eggplants also make a hearty, filling addition to the menu. They can hold their own as a stand-alone side dish or make the perfect complement to a mixed grill.

How to Grill Perfect Eggplant

Slice the eggplant in half length-wise or into round slices. Salt generously and allow to sit for 30 minutes to an hour. The salt will draw out the bitter juices and keep the eggplant from soaking up too much oil. When you’re ready to grill, rinse the salt off the eggplant, brush with oil and season to taste. Grill over medium-high heat for 3-4 minutes per side or until grill marks turn dark  and flesh is tender. The thicker your slices, the longer grilling time you’ll need. Below are some seasoning ideas to help the flavor of your eggplant really pop:

• Garlic-Herb–Brush with olive oil and sprinkle with minced garlic, salt, and parsley.
• Greek–Olive oil, minced onion, and minced olives. Garnish with feta cheese after grilling.
• Italian–Olive oil, minced garlic, and oregano. Layer with mozzarella and sliced or grilled tomatoes
• Parmesan-crusted–Brush with olive oil and sprinkle with garlic and salt. Grill until tender and then sprinkle with breadcrumbs and parmesan cheese.

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Vegetables on the grill take a little more finesse than your average hamburger or hot dog, but they are well worth the effort. Broccoli is one vegetable that isn’t often considered for the grill, but with just a little know-how, grilled broccoli may just become a family favorite. 

Broccoli on the Grill

The best way to cook broccoli on the grill is to steam or roast it. If roasting, brush with oil first to prevent sticking. You can also marinate the broccoli for 10 to 20 minutes before cooking to add flavor. Roasted broccoli will also pick up that unique grill flavor, so don’t go too heavy on the spices. Try a simple marinade made with garlic and lemon for just enough flavor.

Roasting Broccoli on the Grill

If you’ve never made broccoli on the grill before, don’t worry. It’s really very simple. Here’s an easy recipe to get you started, but remember that you can tweak your seasonings and cooking time to taste:

• Cut broccoli into florets or spears
• Place in boiling water to blanch for 3 minutes. This will soften up the broccoli and help it cook faster.
• Brush with olive oil and sprinkle with garlic, salt, and parmesan cheese.
• Heat the grill to high heat.
• Place broccoli on a layer of aluminum foil. You can turn the edges up to create a tray that keeps the broccoli from spilling onto the grill and makes it easier to remove.
• Cook for 10-15 minutes or until broccoli reaches desired tenderness

You can also cook the broccoli over indirect heat by using the burners on only one side of the grill. This method may take a little longer for the broccoli to finish cooking, but it will be less likely to char.

Steaming Broccoli on the Grill

If you don’t like the idea of your broccoli taking on the charred flavor that accompanies roasting, you can try steaming it instead. You can easily steam a side dish of broccoli while grilling chicken or steak. Simply make a pouch by folding a large piece of aluminum foil in half and crimping the edges. Place broccoli pieces inside along with a small amount of water. You can also add a little butter for flavor. Seal the pouch and place on the grill over medium heat for 7-8 minutes. Be careful when you open the pouch, as the steam inside can cause burns.

If you don’t consider yourself a broccoli person, it may be because you’ve never had it cooked in a way that appeals to your taste buds. Cooking broccoli on the grill gives it a unique flavor that may just make a broccoli lover out of you.

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Artichokes are usually served steamed, but these nutritional powerhouse vegetables are more versatile than they may seem. If you’re looking for a new twist on artichoke preparation, grilling produces a satisfying smoked flavor, especially when paired with a lemon garnish.

How to Grill Artichokes: Choosing the Best Artichoke Globes

The best choices for grilling are the first baby artichokes of the season, picked while still small and tender. Globes should feel heavy, with no visible bruising or marks. Leaves should be dark green and tightly closed. Even if there are no baby artichokes to be found, select the smaller globes as they will be more tender and flavorful than larger ones.

How to Grill Artichokes: Preparation for Grilling

Artichokes require quite a bit of preparation before they’re ready to hit the grill. Have a lemon on hand to squeeze lemon juice over exposed inside areas of the artichoke as you work. This will keep them from turning brown.

1. Peel any extra leaves from the stem. Snip the spiny tips off all remaining leaves.
2. Trim about 1 inch off the tip of the artichoke. Trim the tough, fibrous end off the stem as well. Remove the outer layer from the remaining stem with a vegetable peeler.
3. Slice the artichokes into halves, exposing the center.
4. Use a spoon to remove the furry choke in the center of the globe, dropping each half into lemon water when it is finished. You can slice into quarters for faster cooking time if you prefer.
5. Boil or steam the artichokes until you can pierce the stem with a knife. The majority of the cooking is done at this time, so make sure the artichokes have reached the desired tenderness before transferring to the grill.

How to Grill Artichokes: Ready for the Grill

With artichokes steamed or boiled to make them tender, you can now place them on the grill to add a delicious smoked flavor.

1. Preheat grill to medium heat.
2. Brush artichokes with oil and sprinkle with salt and pepper.
3. Place artichokes onto the grill center side down.
4. Grill for 8-10 minutes over medium heat, or until slightly charred.

Your artichokes should be tender, with nice grill marks. To serve, squeeze lemon juice over the artichokes and offer hollandaise, vinaigrette, or lemon herb sauces for dipping. You can enjoy them either warm or chilled. If you plan to serve them chilled, you can grill the artichokes up to 24 hours in advance and store them in the refrigerator.

When most people think of grilling, they think of beef, pork, chicken, and fish. Meat is the grill’s best friend. But cooking vegetables on the grill adds an appealing flavor as well as those aesthetically pleasing grill marks. Believe it or not, grilling your vegetables is both quick and easy.

What You Need to Know About Vegetables on the Grill

If you’re new to grilling vegetables, here are the basics you need to know:

• Vegetables cook quickly, so don’t leave them on too long.
• Keep them from sticking by marinating or brushing with oil.
• Some veggies, like artichokes, can be pre-cooked and then added to the grill for a couple of minutes to add flavor.
• Use a skewer to grill small veggies like cherry tomatoes or small pieces of larger vegetables. Voila! Shish-ka-bobs!

The Best Vegetables on the Grill

While you can cook just about any vegetable on the grill, certain ones seem to stand out from the crowd. Some favorites include:

• Corn–Peel back husks, remove strings, brush corn with butter, and replace a few layers of husk. Wrap in foil before placing on grill.
• Potatoes–Slice, chop, skewer, or wrap in foil and bake. Potatoes are the perfect complement to most grilled meats.
• Artichokes–Boil or steam to complete most of the cooking; then place on the grill for a few minutes to give these veggies that smoky grilled taste.
• Mushrooms–Portobellos are some of the best mushrooms on the grill. Marinate first for a delicious flavor.
• Asparagus–Coat with olive oil, sprinkle on some salt and pepper, and grill over high heat to desired tenderness.

Tips to Grill Veggies Like a Pro

No matter which veggies are your favorite, cooking them on the grill presents a few extra challenges. With a watchful eye, however, you can overcome these challenges to present perfectly grilled vegetables every time.

• Don’t overcook–Because vegetables cook so much more quickly than meat, it can be easy to overcook. Keep a close eye on them and test with a fork for tenderness.
• Prevent charring–Some vegetables, like potatoes, can char on the outside while remaining underdone in the middle, especially if cooked over high heat. To prevent this, sear the outside over high heat first, and then finish cooking in a cooler part of the grill.
• Add flavor with seasonings–The smoky, charcoal flavor vegetables get when cooked on the grill may be enough for you. If you like different flavor combinations, however, try marinating your vegetables or simply brush with oil and then sprinkle with your favorite herbs.

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