What better way is there to enjoy vegetables than when they have been marinated and kissed by fire and a little smoke? Grilling vegetables not only enhances the flavor of the vegetables, but it’s too easy not to do it!

Grilled corn slathered with a delicious compound butter is always a sweet and delicious go-to for a grilled summer vegetable. I have certainly made a few recipes using grilled corn. Perfect Grilled Corn, Bacon and Brown Sugar Buttered Corn, and Chili-Lime Buttered Corn with Cotija Cheese.

Beyond corn, there are other just as easy and equally as delicious grilling vegetables out there. Here are some great veggie grilling tips PLUS six of my favorite veggies to grill and some great marinades to try with them.

Veggie Grilling Tips:

Marinate Them. Vegetables are mostly water. Marinating the vegetables will not only help the vegetables from drying out on the grill, but they can really enhance the flavor as well. Fifteen minutes to an hour in the marinade is all they need.

No time or interest in marinades, drizzle them with a little olive oil, salt, pepper, and a pinch of granulated garlic or lemon pepper. Give a toss and they are ready to go. Not too much oil because you don’t want flare-ups. The oil also keeps them from sticking to the grill.

Know Your Veggies. Just like meats, poultry and seafood, vegetables come in different shapes and densities. Grilling root vegetables like beet or carrots is going to take longer than slices of summer squash.

Size Matters. Cut your vegetables to the same size/thickness for even cooking. Grilled vegetables are best when only cooked to al dente (just cooked) — it’s okay to taste while you cook!

Not Too Hot. Grill most veggies over medium high direct heat. Medium heat allows plenty of time to get those pretty grill marks, but not so hot that they burn on the outside before being cooked through.

Grill Grids, Baskets and Skewers. Nothing is worse than losing food through the grates. Stainless steel grill pans or grids are great for grilling most sliced vegetables – just preheat the grid at the same time you fire up the grill and you still get that great sear.

Shaker baskets (like this one from Bull) is great when you have smaller roll-y things like cherry tomatoes and mushroom. A quick shake every once in awhile keeps them cooking evenly.

Another option for the roll-y veggies or when there are too-many-to-flip-before-they-burn (asparagus) are skewers – just double them up or use double-prong skewers to keep thing from spinning while you flip.

Asparagus

Trim or snap the ends off the asparagus and marinate. When the grill is hot, add the asparagus and cook for 6 to 10 minutes, turning frequently. Time will depend on the size of the asparagus and the heat of the grill.

Broccolini

Broccolini (a.k.a. tenderstem in the U.K.) is my new go-to green grilling veg. Just as easy as asparagus. Trim the end of the broccolini and marinate. Grill the broccolini, turning every couple minutes until the stems are marked and tender; about 6 to 8 minutes depending on the thickness of the stalks.

Mushrooms

Buttons, creminis, portobellos, etc. are all fantastic grilled. Skewer smaller mushroom facing the same direction and cap-side down on the grill. Cook for 3 to 5 minutes per side or until golden and well marked.

Scrape away the gills from the inside of the portobello cap before marinating. Portobellos can be sliced and grilled on skewers or grilled whole starting with the cap side down.

Onions

Slice the onion into 1/2-inch slices. Use toothpicks through the sides to secure the rings together sot he don’t fall apart when flipping. Cook 4 to 5 minutes per side or until they begin to char and blister. Be careful not to cook the too fast, you want the onion to soften as well.

Peppers

The great thing about peppers is there are so many to choose. Sweet, spicy or bell the basic grilling process is the same – lose the stem, seeds and pith, marinate and grill for 3 to 4 minutes per side until they begin to blister. Bell peppers – cut straight down the sides to remove the stem and seeds then trim off any remaining pith – bigger pieces (more surface) are better for grilling. For smaller sweet pepper and spicy jalapenos – cut of the stem, slice in half, and then trim away the pith and seeds.

Zucchini and Summer Squash

Slice squash in 1/2-inch slices either lengthwise or on the bias the more surface area, the better. Lay out the squash in a single layer and grill for 2 to 3 minutes or until marked. Flip and cook for another couple minutes. The squash should still be al dente and not turn translucent.

Marinades

Whisk together the marinade ingredients, spoon over your prepped veggies and toss. Make sure all the vegetables are uniformly coated. Let marinate for 15 minutes to an hour before grilling.

Cumin and Lime Marinade

Great for Veggie Fajitas!

1 tablespoons fresh lime juice
1 cloves garlic, creamed or pressed
1 teaspoons ground cumin
½ teaspoon Mexican oregano
1/8 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoons chopped fresh cilantro
2 tablespoons extra virgin olive oil

Zesty Veggie Marinade

1 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 clove garlic, creamed or pressed
1 tablespoon finely chopped fresh parsley
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Spicy Asian Marinade

2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 clove garlic, creamed or pressed
1/2 Fresno chile, minced
2 tablespoon neutral oil – vegetable, canola, grapeseed