Summer Grilling Guide: How to Get Perfectly Seared Veggies Every Time

Looking for new ingredients to grill? From bright root veggies to hearty squashes and crispy greens, we’ve got you covered.

First up is root vegetables like carrots, turnips, and beets. To get started, first rinse and scrub your ingredients. Then, with a bowl of ice water handy, cook your chosen vegetables in salted boiling water for 2-3 minutes until their color brightens and they start to soften. Immediately transfer them to the ice bath to keep them from cooking any further. Pat them dry and toss in olive oil and any spices that tickle your tastebuds. Finally, with the grill on medium-high heat, cook until charred on each side. Grilled Carrots with Queso Fresco employs this method of cooking for sweet, tender carrots with the grilled flavor we love!

Hearty squashes (think acorn, butternut, and delicata squash) are also perfect for grilling. Grilling squash is as easy as cutting it in half, scooping out the seeds, and placing it cut side down on the grill. Of course, this may take a bit more time to cook through. For a quick cooking squash, prep the same way but bake in the oven, at 350 F, until squash softens. Then brush squash with olive oil, dress with spices and grill until those gorgeous char marks are present. Grilled Acorn Squash topped with grated panela, crispy bacon, and cotija cheese is savory and sweet, perfect as a side or all on its own.

Greens are also great for tossing on a hot grill. From cabbage and bok choy to kale and romaine, charred greens should have a designated spot on your grill. For tight packed greens like cabbage, bok choy, and romaine, cut green from top to stem keeping the core intact. Brush the cut side with olive oil and sprinkle with salt and pepper. Ensure the grill is nice and hot, then grill cut side down until char marks appear. For loose greens like kale and spinach, use a grill plate with small holes or a grill basket to keep the greens from falling through the grates. Prep the same way and remember a little oil goes a long way. Our Grilled Kale Salad topped with shaved garlic and cotija is a great side or first course for your grilling menu!

Whether you have an abundance of greens, love hearty squash, or can’t stay away from jewel colored root vegetables, your grill is a great way to enjoy them all. So fire it up!

Next, three grilling recipes to get you inspired…

Grilled Carrots

• 1 pound carrots, scrubbed and washed
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper, fresh cracked
• 3 ounces queso fresco
• 1/4 cup chopped parsley

Get the full recipe.

Grilled Acorn Squash

• 1 acorn squash, washed and dried
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup panela, grated
• 1/4 cup cotija cheese, crumbled
• 4 strips bacon, crispy and cooked

Get the full recipe.

Grilled Kale Salad

• 1 pound kale, washed and dried
• 1 garlic clove, sliced thin
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup cotija cheese

Get the full recipe.