Grilling Veggies - Produce Philosophy with Mike
Mike P.

Now that the snow has finally melted away from the grill on my deck, it is great to get outside and start grilling again. I like grilling so I can leave much of the cooking mess outside. I used to only grill meat, and cooked the veggies inside on the stove or in the oven, until we discovered we could cook it all at the same time outside on the grill. A potato choice is usually on the list of grilling for us, unless we choose kabobs for more of a variety of vegetables. There are also many more ways to grill veggies; at times we will use a grilling bowl, or place vegetables like corn or asparagus directly on the grill, but below are two easy favorite vegetable combos of mine on the grill.



Grilling Potatoes -

I have two favorites but one is overtaking the other, and that is sweet potatoes. There is a debate over which one is healthier, but the sweets appear to be winning with a NuVal Score of 100 and your traditional Russet scores a 99. My wife and I prefer the sweets, but my kids still like the standard white flesh potatoes. Using the tin foil method works great and also works with cooking most other vegetables on the grill. I have used with carrots, mushrooms, beans, asparagus, etc.  Sealing the tops and keeping that steam inside is the key to keeping vegetables moist.

Grilling Potatoes
  • Gas grill
  • Small bottle of olive oil
  • Can of cooking spray
  • 1 good size sweet potato per person, or 2 potatoes if using Yukon or reds
  • 1 medium to large sweet yellow onion
  1. Start to heat the grill; turn on high with as many burners as you plan to cook on.
  2. Tear off a piece of tin foil about 12 to 15 inches, depending on how many potatoes or sweet potatoes you’re using.
  3. Spray with cooking spray inside of tin foil so potatoes don't stick.
  4. Peel skin off sweet potatoes with a small, sharp knife.
  5. Chunk or slice into quarter size pieces and place in the tin foil.
  6. Peel and slice the onion and add over the top of the potatoes (optional but adds a great sweet flavor to the potatoes).
  7. Drizzle a small amount of olive oil on top.
  8. Seal tin foil and you are ready to place on grill.
  9. I usually place potatoes on the grill first before adding the meat, with grill cover down.
  10. I will leave potatoes on five minutes or so, then flip to the other side. That is when you would place meat on the grill.
  11. Keep flipping potatoes as often as you flip meat to keep from burning.
  12. Potatoes should be fully cooked when your meat is done, being soft and moist.
  13. Open tin foil slowly to let steam out and add to serving bowl or plate.
  14. The only thing left to do is ENJOY!!!
If using red or Yukon potatoes, peeling is optional. I usually just cut butts off ends.


Grilling Kabobs -

Another favorite of mine is vegetables together on a stick which are called kabobs. Everyone has vegetables they like and dislike, so it is up to you to decide what you want on your kabobs. I like to pick items that will all cook about the same so that they are all done when you take them off the grill. I prefer to use metal skewers, as the ones I found tend to be longer than the wooden ones, so I can put more vegetables on one skewer. I can also just wash and reuse the skewers. Some people will also skew the meat and vegetables together. One of the things I like most is the different flavor that comes from grilling vegetables. Tomatoes just melt in your mouth, onions become very sweet, and peppers are soft, with that roasted flavor.  When preparing kabobs on the skewer, it may look like a lot of vegetables, but after being cooked they do not look the same, so you could probably figure most adults would probably eat two kabobs.

Grilling Veggie Kabobs
  • Sweet yellow onion
  • Whole mushrooms, your choice brown or white
  • Bell pepper- your choice of color. Red, yellow, or orange tend to be much sweeter than green.
  • Cherry or grape tomatoes
  • Zucchini or yellow soft shell squash
  • Cooking spray
  1. Start to heat grill.
  2. Rinse off mushrooms, grape or cherry tomatoes, squash and peppers, and pat dry.
  3. Peel the outer skin off onions.
  4. Mushrooms and tomatoes are ready to skew, no need to cut in half.
  5. Slice squash into thick round pieces.
  6. Cut pepper in half, spoon out seeds, then cut those into bigger chunks as well.
  7. Cut onions in half, then quarters, then again.
  8. You are now ready to start skewing them on.
  9. Make them pretty, using color rotation.
  10. Tomatoes and mushrooms can go on the skewer the long way, onions need to be skewed through each layer so they stay on the skewer.
  11. Once you have as many skewers as needed, spray both sides of kabob with cooking spray and you are ready to grill.
  12. If you are grilling meat you will want to place it on the grill ahead of time as vegetables will not require nearly as much time as the meat.
  13. After rotating meat the second time it would be a good time to put the kabobs on the grill.
  14. Keep checking and turning every five minutes or so till they are soft and tender.
  15. They will get a little charred look to them, which is okay.
  16. Make sure to use an oven mitt when turning and taking kabobs off the grill, as skewers will be very hot.
  17. Veggies will come off the stick easily, and you are now ready to eat.
You want to leave vegetables in bigger chunks as they are pretty much water, and will shrivel up once on the grill. You also need them to be bigger to get them to stay on the skewer so they don't fall off when cooking.


So, if you are looking to do some grilling, try grilling your veggies. I hope you will enjoy them as much as I do.

Mike P.
Coborn’s Produce Merchandier

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