As grill season is upon us and the farmers markets open up (or maybe you’re already harvesting the fruits of your early-spring labor in your own backyard garden), you might be tempted to throw all those fresh veggies over the coals. After all, is there really anything quite like a delicious, perfectly cooked ear of grilled, fresh corn (especially when served Mexican street food-style)?
However, before you just throw anything on your grill grates, hold up. There are some vegetables that you really shouldn’t ever grill. That doesn’t mean you need to leave them out of the backyard barbecue fun, though. Instead, consider adding them to your summer feast in other ways.
Here are a few of the veggies to keep away from the heat, and what to do with them instead.
Certain greens
Yes, you’ve likely come across your fair share of grilled Caesar salad recipes, wherein you lightly char a chunk of Romaine lettuce, just until it develops grill marks. However, just because you can (with maybe a little practice) do this with Romaine lettuce, don’t make the mistake of trying this cooking method out with just any leafy green. Some are more apt to burn or wilt than others, due to their extra-high water content.
Keep the following greens inside and make a lovely summer salad instead of tossing them on the grill:
- Spinach
- Kale
- Red leaf lettuce
- Boston lettuce
- Radicchio
Tomatoes
A tomato with a little caramelization or char can be a great addition to a fajita mix or when stuffed. However, getting that color on your tomato the wrong way can just turn it into a mushy mess. Keep the tomatoes away from the grill grates and use them fresh in a salad or cook them on the stovetop or in the oven, if you’d prefer them cooked.
Potatoes
Root vegetables can be particularly tricky to grill, due to their starchy content and overall, well, hardness. Potatoes in particular, even if you’ve cut them into wedges, can overcook on the outside before they’re nice and fluffy-done on the inside.
Keep the potatoes indoors and bake them or otherwise roast them in the oven this summer.
Quick tips for grilling other vegetables
Beyond these few vegetables you should never-ever grill, there are near-endless other vegetables (and fruits) that you can grill. However, you might want to take a few precautions for the best results.
If you’re cooking vegetables that are on the crunchy, crispy side when raw — think carrots or asparagus — consider giving them a quick parboil before putting them on the grill, so that they don’t take forever to cook.
Don’t hesitate to use some extra equipment, too, if you need it. Skewers and packets (even just packets cobbled together from a little extra aluminum foil) can be a huge help in ensuring veggies don’t fall apart in the grilling process or fall between the grill grates.
Always remember to oil your grates before cooking and clean them afterward, too, and, as an extra safety precaution, keep any veggies you’re grilling away from any raw meat that may also be on the grill simultaneously.
