By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer

For those who regularly follow this blog and newsletter, the landscape might appear to be an unending expanse of succulent steaks, slow-smoked brisket, tender ribs, and savory pork shoulders. It’s a carnivore’s dream, a testament to the primal allure of fire-kissed meats. This focus, understandably, might lead some to ponder: has Steven Raichlen truly forsaken the verdant bounty of the vegetable kingdom?

The resounding answer is a definitive and enthusiastic no. As we bask in the glorious abundance of August, with summer produce reaching its zenith, my wife and I have been transforming our grills and smokers into vibrant canvases for a spectacular array of vegetables. From the creamy delight of grilled corn pudding and the smoky depth of gazpacho to the char-kissed sweetness of ember-roasted peppers and the yielding richness of grilled eggplants, it’s a challenge to identify a vegetable we haven’t enthusiastically subjected to the transformative power of fire this summer.

The Art and Science of Grilling Vegetables: A Culinary Philosophy

The sheer diversity of vegetables presents a fascinating culinary puzzle. How does one approach grilling an edible thistle like an artichoke, or a delicate “little pumpkin” such as a zucchini? The vast differences in texture, moisture content, and inherent sweetness demand a nuanced approach. Indeed, mastering the art of grilling every vegetable could fill an entire library. (As it happens, I’ve penned a volume dedicated to this very subject, aptly titled How to Grill Vegetables.)

At its core, understanding how to grill vegetables hinges on a simple yet profound distinction: their origin. Do they grow above ground, or do they thrive beneath the soil?

Above-Ground Abundance: Quick Searing for Delicate Flavors

Vegetables that flourish above ground – think tomatoes, mushrooms, bell peppers, zucchini, asparagus, and corn – typically possess soft flesh and a high water content. These delicate ingredients are best suited for direct grilling over high heat. A quick sear not only caramelizes their natural sugars but also locks in their moisture, preventing them from becoming mushy. A generous brushing of extra-virgin olive oil, coupled with a simple seasoning of salt and pepper, is often all that’s needed to unlock their full potential. This method champions the vegetable’s inherent freshness, allowing its vibrant flavors to shine through with minimal intervention.

Underground Treasures: Slow and Steady for Deep Flavor Development

Conversely, firm, starchy vegetables that mature beneath the earth – such as potatoes, beets, sunchokes, turnips, and carrots – require a different strategy. These robust ingredients benefit immensely from indirect grilling at a more moderate temperature for an extended period, typically 30 to 60 minutes. This slower cooking process gently softens their firm cellulose structure and allows their starches to break down and transform into a delightful tenderness. The true magic of this technique lies in the opportunity to infuse them with the soul of the grill: wood smoke. By adding wood chips or chunks to the fire, you can impart a subtle yet profound smokiness that elevates these earthy roots into culinary masterpieces.

The Enchantment of Embers: Harnessing the Power of Direct Flame

Beyond these foundational techniques, some vegetables possess a remarkable ability to embrace the primal embrace of the grill, particularly when employing the “caveman” method, where vegetables are placed directly onto the glowing embers. This direct contact with intense heat and smoke imparts a unique character that is simply unattainable through other cooking methods.

Eggplant, a prime example, undergoes a remarkable transformation when charred directly on the embers. Its skins blacken and blister, imbuing the flesh with a haunting, smoky depth that is the secret ingredient to an unparalleled baba ganooj. Similarly, bell peppers, when roasted directly on the embers, achieve a supernatural sweetness and an irresistible smoky char that makes them far more than mere side dishes.

An A-to-Z Guide to Grilling Summer’s Bounty

As the high summer produce season continues to bless us with its incredible bounty, let this comprehensive guide serve as your passport to unlocking the full potential of grilling every vegetable imaginable.

Asparagus: Delicate Spears, Big Flavor

Snap off the tough, fibrous bottom ends of asparagus spears. To facilitate even cooking and a pleasing presentation, "pin" the stalks side-by-side into rafts using toothpicks. Brush generously with sesame oil or a good quality olive oil and direct grill over high heat until tender-crisp. The subtle nuttiness of sesame oil or the fruity notes of olive oil beautifully complement the asparagus’s inherent freshness.

Broccolini: Charred Edges, Tender Heart

Brush broccolini with chili oil for a hint of heat, or opt for olive oil for a cleaner flavor. Season with salt and pepper. Direct grill over medium-high heat, allowing the florets to char slightly while the stems become tender. The slight charring adds a delightful textural contrast and a touch of bitterness that balances the vegetable’s natural sweetness.

Corn: Sunshine on a Cob, Elevated

For a classic preparation, strip back the husks of fresh corn, tie them together just beneath the kernels to create a convenient handle, and brush the exposed kernels with melted butter. Season with salt and pepper. Direct grill over high heat until the kernels are plump and beautifully browned. For a vibrant Mexican twist, slather the grilled corn with creamy mayonnaise and dust generously with grated cotija cheese, transforming it into a truly decadent street corn experience.

Delicata Squash: Sweet Rings of Summer

Cut delicata squash into ½-inch rings, discarding the seeds. Brush with melted butter and sprinkle liberally with cinnamon sugar. Direct grill over medium heat until the rings are beautifully browned and tender. The natural sweetness of the squash, enhanced by the cinnamon sugar, creates a dessert-like quality that is perfect for any summer meal.

Eggplant: From Steaks to Spreads

For larger eggplants, cut them crosswise into ½-inch-thick steaks. Brush with olive oil and direct grill over high heat until tender and beautifully browned. For smaller eggplants, embrace the "caveman" style by roasting them directly on the embers. This method coaxes out an unparalleled smoky flavor. The resulting tender flesh can be pureed with garlic, lemon juice, olive oil, and tahini to create the world’s most exquisite baba ganooj.

Fennel: Anise Notes Kissed by Fire

Trim off the feathery leafy tops of fennel bulbs – these can be saved to toss onto embers when grilling fish for an aromatic infusion. Cut the bulbs from top to bottom into ¼-inch slices. Brush with olive oil and direct grill until browned and softened. A drizzle of balsamic vinegar before serving adds a tangy counterpoint to the fennel’s delicate anise flavor.

Green Beans: Crispy Pods, Aromatic Delight

Stem and string fresh green beans. Toss them with olive oil and finely chopped fresh dill or minced garlic. Grill in a wire mesh grill basket over high heat, or for an even more intense flavor, place them directly on the embers. Top with slivered toasted almonds for a delightful crunch.

Hatch Chiles: A Fiery August Treat

In August, New Mexico’s beloved Hatch chiles are in their prime. Cut them in half lengthwise and stuff them with a savory mixture of sautéed onions, breadcrumbs, and grated cheese. Indirect grill at medium-high heat until the peppers are softened and the filling is bubbling. For a reliable source of these seasonal gems, consider ordering from Melissa’s.

Iceberg Lettuce: The Unexpected Grill Star

Quarter heads of iceberg lettuce. Brush the cut faces with oil and sear them directly over a hot fire. Allow them to cool slightly before topping with your favorite creamy ranch dressing. The grilling process imparts a subtle smoky char and a delightful crispness to the usually understated iceberg.

Jerusalem Artichokes (Sunchokes): Earthy Goodness, Smoked Perfection

Scrub Jerusalem artichokes thoroughly and dry them. Place them in a foil pan with butter, salt, pepper, and unpeeled garlic cloves. Indirect grill at medium-high heat until they are crisp on the outside and tender within, typically around 45 minutes. For an extra layer of flavor, add wood chips to the fire to generate smoke during the cooking process.

Kale: Crispy Leaves, Umami Blast

For a truly addictive grilled kale experience, especially with lacinato kale, brush each leaf on both sides with sesame oil and soy sauce. Sprinkle with sesame seeds and direct grill over medium-high heat until the leaves are browned and delightfully crisp on both sides.

Leeks: Sweetness Unveiled

Split leeks lengthwise and wash them thoroughly to remove any lingering grit. Brush with olive oil and direct grill over medium heat until tender and slightly caramelized. A light drizzle of vinaigrette before serving enhances their natural sweetness.

Mushrooms: A Grilling Staple, Elevated

Mushrooms are a grill’s best friend. Stem and wipe them clean with a damp cloth. Brush with a fragrant garlic parsley butter and direct grill over a medium-hot fire, basting with more garlic parsley butter as they cook. The butter infuses the mushrooms with rich flavor, and the grilling process brings out their earthy, meaty texture.

Napa Cabbage: Smoky Layers, Tender Bite

Cut Napa cabbage crosswise into 1-inch thick steaks, securing them with bamboo skewers to prevent them from falling apart on the grill. Brush with sesame oil, soy sauce, and minced garlic. Direct grill over high heat for a quick sear and tender bite.

Okra: A Surprising Grilling Delight

Okra, often overlooked, is a revelation on the grill. Skewer the pods into rafts, similar to asparagus. Brush with olive oil and sprinkle with salt and pepper. Direct grill until sizzling and beautifully browned. A final flourish of freshly grated Parmigiano-Reggiano cheese adds a salty, savory finish.

Plantains: Caramelized Sweetness

Allow plantains to ripen until their peels are black. Peel them and cut them on the diagonal into ¾-inch-thick slices. Brush with melted butter and caramelize them on a hot griddle or direct grill until golden brown and tender.

Quaresima Peppers (Sweet Italian Peppers): Blistered Perfection

Place Quaresima peppers in a grill basket and blister them over a hot fire or directly on the coals. Shishito peppers can be grilled in the same manner, offering a delightful unpredictable spice.

Radicchio: Bitter Notes Tamed by Fire

Cut radicchio into wedges and secure them with toothpicks. Brush with olive oil and season with sea salt and freshly ground black pepper. Direct grill over a hot fire until the leaves are wilted and slightly charred. The grilling process mellows radicchio’s inherent bitterness, bringing out a subtle sweetness.

Sweet Potatoes: Earthen Sweetness, Smoked Warmth

Indirect grill sweet potatoes over medium-high heat until their skins are crisp and the flesh is fork-tender. Pierce them with a fork, open them up, and serve with a dollop of butter and a drizzle of maple syrup for a comforting and deeply satisfying dish.

Tomatoes: The Foundation of Smoky Gazpacho

Cut ripe tomatoes in half widthwise. Smoke them at a low temperature in your smoker or on your grill. While you’re at it, consider smoking cucumbers, sweet bell peppers, sweet onions, and a few garlic cloves. Blend these smoky ingredients with olive oil, vinegar, salt, and pepper to create the world’s most exceptional gazpacho.

Ube (Purple Yam): A Sweet Potato Cousin, Grilled

Scrub the outside of ube (purple yam) and indirect grill it until tender. Enjoy it much like you would a baked sweet potato, appreciating its unique color and subtly sweet flavor.

Vidalia Onions: Sweetness Encased in Smoke

Peel Vidalia onions and carefully cut out the stem end in a cone-shaped plug. Stuff this cavity with crumbled bacon and a generous amount of barbecue sauce. Smoke-roast (indirect grill) at medium heat until the onions are soft and tender, approximately 40 to 60 minutes. The slow cooking and infusion of smoky bacon and sauce create an incredibly sweet and savory delight.

Winter Squash: A Salty Kiss from the Grill

Halve and seed acorn squash. Indirect grill them cut-side down on a preheated salt slab until tender. The salt slab imparts a subtle salinity and prevents the squash from sticking, while the indirect heat ensures a perfectly tender interior.

Xoconostle: The Prickly Pear’s Tangy Cousin

For the adventurous palate, Xoconostle, the Nahuatl term for a sour prickly pear, offers a unique grilling experience. Mexicans char it over a hot fire and grind it to create vibrant and tangy salsas.

Yellow Squash: A Savory Stuffed Surprise

Cut yellow squash in half lengthwise and scoop out the seeds. Stuff the cavities with crumbled chorizo or Italian sausage. Indirect grill over medium-high heat until the squash is tender and the filling is cooked through.

Zucchini: Delicate Ribbons, Herbed Delight

Slice zucchini lengthwise into ¼-inch-thick ribbons. Brush with olive oil and sprinkle with salt, pepper, and dried mint. Direct grill over high heat until tender and slightly charred. Drizzle with Greek yogurt or tzatziki for a refreshing finish.

The Enduring Power of the Grilled Vegetable

As this comprehensive guide illustrates, the world of grilled vegetables is as vast and varied as the produce itself. It’s a testament to the power of fire to transform humble ingredients into extraordinary culinary experiences. So, the next time you fire up your grill, remember that beyond the siren call of sizzling steaks and smoky ribs, a vibrant and delicious universe of grilled vegetables awaits. Embrace the season, experiment with these techniques, and discover the unparalleled joy of vegetables kissed by flame.

Related Reads:

• Recipe Index for grilled, smoked, and live-fire favorites.
• Join our Up in Smoke newsletter for weekly grilling tips, seasonal recipes, and live-fire ideas. Sign up and get a FREE PDF of Steven Raichlen’s Best Ribs Recipes Ebook.
• Preorder Man On Fire – A Steven Raichlen Memoir. And get some really cool rewards!
• Looking for more summer grilling inspiration? Check out our Summer Grilling Guide.