Learn
How to Grill Vegetables
Take your vegetables to a new level of flavor when you cook them over a charcoal BBQ. With the right prep, setup and grilling techniques, this side dish will steal the show. It’s easier than you think — let’s get started!
What You’ll Need
Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. Just choose some veggies from the list below, and follow the simple steps.
Fuel, Tools and Seasoning
- Kingsford® Original Charcoal Briquets
- Long-Handled Tongs or Long-Handled Metal Spatula
- Paper Towels
- Pot for Steaming Vegetable
- Grilling Basket
- Large Knife
- Vegetable Oil or Olive Oil
- Butter
- Salt and Pepper
- Water
Vegetables We’ll Cover
- Corn on the Cob
- Artichokes
- Eggplant
- Onions
- Bell Peppers
- Squash
- Zucchini
- Small Mushrooms
- Large Mushrooms (Like Portobello)
- Asparagus
- Cherry Tomatoes
- Large Tomatoes
How to Prep
The Key to Cooking Most Veggies on a Charcoal Grill
- A basic rule is to lightly coat your vegetables with vegetable oil or olive oil. It prevents them from sticking to the grate and drying out, enhances grill marks and allows seasonings to adhere better. Now let’s get into the specifics for each veggie.
The Key to Cooking Most Veggies on a Charcoal Grill
How to Prep
Corn on the Cob Without the Husk
- Remove the husks and silk from the corn.
- Brush the corn with vegetable oil and season it as you like.
Corn on the Cob Without the Husk
How to Prep
Corn on the Cob in the Husk
- When you’re grilling corn in the husk, there’s no prep required.
Corn on the Cob in the Husk
How to Prep
Artichokes
- Slice about ¾” off the top of the artichoke.
- Steam the artichokes in a large pot until they’re tender, but not overly soft.
- Use a large knife to slice them in half from top to bottom.
- Use a metal spoon to scoop out the fuzzy chokes and the small inner leaves.
- Lightly coat the artichokes with vegetable oil or olive oil.
- Then season them with salt and pepper.
Artichokes
How to Prep
Eggplant, Onions, Squash, Bell Peppers and Zucchini
- To grill rounded vegetables like onions and eggplant, slice them into ¼” to ½” disks to increase the surface area.
- Slice elongated vegetables lengthwise (like squash, bell peppers and zucchini).
- Lightly coat the vegetables with vegetable oil or olive oil.
- Then season them with salt and pepper.
Eggplant, Onions, Squash, Bell Peppers and Zucchini
How to Prep
Small and Large Mushrooms
- Place the small mushrooms on a skewer. If using wooden skewers, soak them in warm water for at least 1 hour before grilling. If using a grilling basket rather than skewers, preheat the grilling basket before you add the mushrooms.
- Remove the stems from the large mushrooms.
- Lightly coat the small and large mushrooms with vegetable oil or olive oil.
- Then season them with salt and pepper.
Small and Large Mushrooms
Asparagus
How to Prep
Small and Large Tomatoes
- Place small tomatoes on a skewer (like cherry tomatoes). If using wooden skewers, soak them in warm water for at least 1 hour before grilling.
- Trim the ends off large tomatoes and slice in half.
- Lightly coat the tomatoes with vegetable oil or olive oil.
- Then season them with salt and pepper.
Small and Large Tomatoes
How to Build Your Fire
- Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
- Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
- Coals should be at Medium Heat — around 375 to 400°F. How to control the heat when grilling with charcoal.
- Add the grate and let it heat up.
-
How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
How to Build Your Fire
Grilling Time & Temp
Corn on the Cob Without the Husk
- After brushing the corn with vegetable oil and seasoning it, place the corn directly over the coals.
- Turn the corn often to cook it evenly and prevent burning.
- It should take about 10 to 13 minutes for your corn to reach doneness.
- Serve immediately and enjoy.
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How Should I Grill My Corn — In the Husk or Out of the Husk? Everyone has an opinion on this popular grill favorite. If you choose to grill the corn leaving the husk on, it will result in more of a steamed grilling. The best way to get grill marks, caramelization and smoky flavor is by removing the husks and silk.
Corn on the Cob Without the Husk
Grilling Time & Temp
Corn on the Cob in the Husk
- Simply place the corn directly above the coals.
- Grill for about 15 minutes, turning every 2 to 3 minutes, as the husk begins to blacken and the kernels steam within the husk.
- Once the corn is lightly charred and cooked through, remove from the grill.
- Enjoy right off the grill with butter and salt.
-
What Should I Do if the Husk Catches Fire? If a husk catches fire, simply move the corn to the cool side of the grill and close the lid. This will kill the flames and allow the corn to cook through.
Corn on the Cob in the Husk
Grilling Time & Temp
Eggplant, Onions, Squash, Bell Peppers and Zucchini
- Place the sliced vegetables directly over the coals.
- Flip 2 or 3 times while grilling.
- Remove them from the grill when they’re tender and lightly charred.
- Enjoy a generous portion of this favorite grilled veggie combination.
Eggplant, Onions, Squash, Bell Peppers and Zucchini
Grilling Time & Temp
Small and Large Mushrooms
- Place the small mushroom skewers directly over the coals. Flipping every 2 minutes, until they’re slightly charred and softened, about 8 to 9 minutes.
- If using a grilling basket for the small mushrooms, place it directly over the coals to preheat it.
- Once preheated, add the mushrooms. Stir the mushrooms every 5 minutes and grill until they’re softened. This should take about 15 minutes.
- Place the large mushroom caps directly over the coals, flipping 2 to 3 times, until they’re tender and charred. It should take about 5 minutes for small caps, and 8 minutes for very large caps.
- Be aware — mushroom lovers grab these up quickly.
Small and Large Mushrooms
Grilling Time & Temp
Asparagus
- Place the asparagus stalks on the grate (perpendicular to the grate), directly over the coals.
- Grill until just tender but not mushy.
- Asparagus cooks more quickly than most other grilled vegetables, so be sure not to overcook them.
- This grilled-veggie favorite goes fast, so be sure to cook a big batch.
Asparagus
Grilling Time & Temp
Small and Large Tomatoes
- Place the skewers of small tomatoes on the grate, directly over the coals.
- For the large tomato halves, grill with the flat side down.
- For the large tomato halves, grill with the flat side down.
- It’s best to grill tomatoes briefly, so they don’t get too soft.
- Serve as soon as they’re ready — hot off the grill.
Small and Large Tomatoes
Adventurous Eats
Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.
