The 2 Major Mistakes People Make When Grilling Veggies

Protein, starch, and veggies are the holy trinity of any great meal, and when done correctly, all three can be grilled during your next cookout. There are plenty of grilling hacks for the barbecue to help you get the meat just right, and if you don't skimp on the foil when grilling potatoes, they will come off tender and flavorful. Vegetables, however, take some special consideration when barbecuing them.

To understand the best way to prepare immaculate vegetables over direct heat, we asked Silvio Correa, a catering director and personal chef from Redondo Beach, California. The Brazilian native started cooking at a young age, and he shared his knowledge stemming from years of experience in how to BBQ veggies properly. When asked to identify some of the worst blunders folks make with them, he said, "One of the biggest mistakes people make is overcooking vegetables."

It may seem obvious, but it is worth pointing out that produce is generally much more delicate than any protein you toss on the barbecue. Correa acknowledges this, saying, "Vegetables are sensitive and need special attention on the grill." Overcooking them can happen quickly if you're not paying attention to details. For perfectly grilled produce that will get people as excited for a side dish as they are the main course, it starts with how they are prepared for the heat.

Before your vegetables ever hit the heat, they need to be cut to size. This first step is where many grilling enthusiasts go wrong. Correa said, "Another common mistake is not cutting vegetables into uniform sizes." The best way to trim veggies for the barbecue is to make sure they all look alike. If they are uniform in size, they all cook the same way simultaneously. Correa expands on this when he says, "If the pieces are different sizes, they will cook unevenly, resulting in some being burnt and others being raw."

When your vegetables are uniform, you're off to a good start. Still, there is the actual cooking to consider. How long do you grill them, and what temperature works best? Once again, Correa comes through with answers that will have you grilling mouthwatering produce like a pro in no time.

Thankfully, you don't necessarily have to make a two-zone fire on the grill when cooking most veggies because they sizzle best at higher temps. Correa knows a thing or two about BBQ, and he opts to set them on the grill when it's piping hot. He says, "I typically aim for high heat, around 375 to 400°F. It's hot enough to get a good sear without burning the outside before the inside is cooked." The perfect sear elevates an alluring steak, and a suitable char likewise accents the sweetness in vegetables while imparting them with a savory, smoky flavor.

If appropriately oiled — or you use potatoes to make your grill non-stick – you can put vegetables directly on the bars when you barbecue them. However, there is a better method Correa utilizes that ensures none of your smaller ones escape through the grates. He says, "I usually use a grill pan with holes and a good non-stick spray, which makes preparation a lot easier."

Smaller delicate varieties like asparagus tips will cook quickly, whereas things like carrots may be able to withstand the direct heat longer without becoming a mess. As a ballpark figure for how long to grill veggies, Correa says, "For most vegetables, it takes you about 10 to 15 minutes, turning continuously." In roughly the same time it takes to cook a steak, the veggies should be done, and everything can come off the heat together.