Lunds and Byerly's
About Us Our Stores Shop For Groceries Order Party Food & Gifts Recipes & Expertise Classes & Events

A Guide to Grilled Vegetables

Print this guide > 

TIP: Arrange a variety of grilled vegetables on a platter to create a beautiful side dish for any meal.


VARIETY PREPARATION GRILLING TIME GOOD WITH

Asparagus

Wash and trim. Blanch 3–4 minutes in boiling water. Brush with oil and season with salt and pepper.

3 minutes, turning once, over direct heat (medium coals) Salmon, tuna, shrimp, and chicken breast

Bell Peppers Wash and remove stem and seeds. Quarter. Brush with oil and season with salt and pepper. 10–12 minutes, turning once, over direct heat (medium coals Steak, Italian sausage, and chicken

Carrots Remove most of green tops, leaving 1–2 inches. Scrub, but do not peel. Blanch 3–4 minutes in boiling water. Brush with oil and season with salt and pepper. 10–12 minutes, turning several times, over direct heat (medium coals) Pork chops, pork tenderloins and chicken

Eggplant Wash and cut lengthwise into 1-inch thick slices. Salt slices on both sides. Arrange in single layer on paper towels and let drain for 30 minutes. Rinse lightly; pat dry. Brush with oil and season with salt and pepper. 10–12 minutes, turning once, over direct heat (medium coals) Lamb chops and chicken

Garlic Peel most of outer layer, leaving cloves attached at base. Place in heavy-duty foil. Drizzle with 1 tbsp. olive oil and 1 tbsp. melted butter and seal foil. 35–40 minutes on back of grill rack (medium coals) Mix with butter and serve on steak, shrimp, and vegetables

Mushrooms Use large whole mushrooms. Clean with soft brush. Brush with oil and season with salt and pepper. 6–8 minutes, turning once, over direct heat (medium coals Steak and hamburgers

Onions

Peel. Slice off top and bottom. Cut an “X” halfway through and place on heavy-duty foil. Drizzle with ½ tbsp. olive oil and ½ tbsp. melted butter. Sprinkle with ¹⁄8 tsp. salt and seal foil.

40–45 minutes on back of grill rack (medium coals) Hamburgers, steak, and bratwurst

Potatoes Scrub and prick several times with fork. Microwave (high) for 5 minutes. Brush with oil and season with salt and pepper. 20–25 minutes, turning several times, over direct heat (medium coals Ribs, chicken, and steak
Summer Squash

Wash and cut lengthwise into 1-inch thick slices. Brush with oil and season with salt and pepper.

10–12 minutes, turning once, over direct heat (medium coals) Salmon, tuna, shrimp, and chicken
Sweet Corn Peel back husk to stem without removing completely. Remove silk to expose the kernels. Coat corn with olive oil or butter. Place husk over corn and secure with kitchen twine. 20–30 minutes, turning frequently, over direct heat (medium coals) Hamburgers, ribs, steak and chicken

Source: Lunds and Byerly ’s produce and culinary experts
©Lund Food Holdings, Inc.