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Cute quiches that are as tasty as they look. Perfect finger food for parties, these one-bite wonders will make any party into an event.

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https://youtu.be/-Aq6QSibHNI

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Boiling Water In Slow Motion - 100% Free Stock Footage (brollstock.com)

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https://www.thekitchn.com/grilled-vegetables-268369

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There isn't a way to put this lightly: You aren't grilling enough vegetables. The requisite corn on the cob barely counts when you're missing the bounty of summer produce that gets even better on the grill.

On a personal mission to eat more vegetables myself, this guide serves as both a tool for grilling almost any kind of vegetable and as a template for a gorgeous (and tasty) vegetable tray for any summer cookout. Below, our ultimate guide to grilling vegetables.

Our Guide to Grilling (Practically) Every Vegetable

Whether you need a quick refresher on how to prep and grill a specific veggie or you want to grill a bunch of veggies all at once, let this be your one-stop shop. If you're here for the latter, this guide will provide you with strategies for cooking multiple types of vegetables at the same time, plus what to do with them after they come off the grill.

How Do I Prepare Vegetables for the Grill?

The more surface area you give your vegetables for grill marks, the more flavor you're going to get. This also makes them easier to move around the grill. Here's how to prepare them:.

Bell peppers: Seed and quarter.

Onions: Peel and quarter through the root.

Yellow squash, zucchini, and eggplant: Cut lengthwise into meaty, steak-like rectangles.

Cremini mushrooms: Remove stems and halve, if large.

Asparagus: Trim the woody ends.

Tomatoes: Buy small tomatoes still on the vine, if you can, and keep them intact so the stem acts as a handle for moving blistered tomatoes from the grill.

To prevent sticking, brush the vegetables with oil after slicing, and make sure your grill is very clean. An everyday olive oil is your best bet for both flavor and color on the finished vegetables.

How Long Do Vegetables Take to Cook on the Grill?

Cook time depends on the size and shape of each vegetable, but I'll also add that most grills have hot spots that we can use to our advantage here. For example, you can place heartier vegetables that can handle high heat - like peppers and onions - near the back of the grill, where it's often the hottest.

Grill the vegetables starting with the heartier peppers and onions first (or in the hottest area if your grill has hot spots); followed by the eggplant, squash, zucchini, mushrooms; then quick cooking asparagus; and finally, the tomatoes. Cook without disturbing for three to four minutes on the first side to get some grill marks, then continue to cook for the following total cook times (the number below includes the three to four minutes on the first side):

Bell peppers and onions: Eight to 10 minutes

Yellow squash, zucchini, eggplant, and mushrooms: Seven to eight minutes

Asparagus, green onions, and tomatoes on the vine: Four to six minutes

Don't be afraid to move vegetables to a different area of the grill if they aren't cooking fast enough or are getting too brown. Tongs and a thin metal spatula like a fish spatula work well together to help you move veggies around the grill.

What's the Best Way to Serve Grilled Vegetables?

Grilled vegetables need little more than a sprinkle of salt, a drizzle of olive oil, and a squeeze of lemon right after they come off the grill. If you're so inclined, this recipe also includes an herby dressing, but you can easily swap it for your favorite pesto or chimichurri instead.

Leftover grilled vegetables can be chopped and tossed into pasta salads, added to a bowl of hummus or cooked grains for a quick dinner, or served as toppings for an at-home pizza night. Whatever your summer brings, here's hoping it includes a lot more grilled vegetables.

Everything you need to know about grilling eggplant, summer squash, bell peppers, mushrooms, asparagus, and more.

YieldServes 6 to 8

Prep time 25 minutes

At Kitchn, we know how important it is to find recipes that are worth your time. That's why every tutorial - like this one - features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.

Meghan Splawn

Food Editor, Skills

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting - both time and money - and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

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The Ultimate Guide to Grilling Vegetables

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We independently select these products-if you buy from one of our links, we may earn a commission. There isn't a way to put this lightly: You aren't grilling enough vegetables. The requisite corn on the cob barely counts when you're missing the bounty of summer produce that gets even better on the grill.

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Sautéing Bell Peppers: https://youtu.be/uIufaZDly44

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How To Saute Sliced Bell Pepper | Skillit: Simple, Easy Recipes

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https://www.delish.com/cooking/recipe-ideas/recipes/a58184/perfect-vanilla-cupcakes-recipe/

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Vanilla Cupcakes from Delish.com will make you forget about all other cupcakes.

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Boiling frying baking

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Sautéing

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Boiling pasta

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Deep frying

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STEAMING

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Sautéing Vegetables

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Sautéing Vegetables

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Baking/ scoring bread

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Roasted, Sauteed, Baked