# Grilled Vegetables: More Than Just a Side

> Courgette, peppers, aubergine and corn on the cob. How to turn vegetables into the main attraction.

Vegetables from the grill have been written off as a boring side dish for far too long. Done right, they hold their own against any steak: smoky flavours, crisp texture, intense sweetness. Here's the complete guide.

## Which Vegetables Work?

Practically anything with a certain firmness. Water-heavy vegetables (lettuce, spinach) don't belong on the grill. These classics always work:

- Courgette, in lengthwise strips
- Peppers, halved or quartered
- Aubergine, in slices
- Corn on the cob, whole or halved
- Sweet potatoes, in slices or wedges
- Mushrooms, whole
- Asparagus, whole
- Cherry tomatoes, on skewers
- Fennel, in wedges
- Red onions, in thick rings

## The Right Preparation

Vegetables need fat, otherwise they dry out and burn. Brush or spray everything with olive oil before grilling. Salt only shortly before or after - otherwise aubergine in particular turns watery.

Important: cut everything into equal-sized pieces. Otherwise half is burnt while the rest is still raw.

## Marinade for Grilled Vegetables

- 100 ml olive oil
- 2 tbsp balsamic vinegar
- 2 garlic cloves, pressed
- 1 tbsp fresh herbs (rosemary, thyme, oregano)
- 1 tsp honey
- Pepper

Let it sit for 30 minutes. Drain before grilling.

## Courgette

Cut into lengthwise strips about 1 cm thick, marinate or oil them. Over direct medium heat (180 to 200°C), 3 to 4 minutes per side. Bold grill marks are the goal. Straight off the grate with salt, pepper and a squeeze of lemon.

## Peppers

Halved, seeds out, 4 to 5 minutes per side with the skin side down. Once the skin turns black, pop them into a plastic bag, let them sit for 10 minutes, then peel off the skin. Drizzle the inside with olive oil and garlic.

## Aubergine

Cut into 1.5 cm slices, sprinkle with salt and let them draw water for 30 minutes. Pat dry, then brush generously with olive oil. Aubergine is an oil sponge - don't be stingy. 4 to 5 minutes per side. Done when it feels soft to the touch.

## Corn on the Cob

Three methods:
1. Direct: straight onto the hot grate as it is, turn often, 12 to 15 minutes. The kernels char lightly and develop roasted flavours.
2. In foil: wrap with butter, salt, pepper and herbs, 20 minutes indirect.
3. Parboiled: 10 minutes in water, then just 5 minutes direct for the colour.

After grilling: lime butter and chilli flakes. Mexican style: mayonnaise, lime, chilli powder, grated hard cheese.

## Sweet Potato

In 1 cm slices, rubbed with olive oil, salt and sweet paprika. Indirect at 200°C for about 20 minutes, turning once. They turn sweet and creamy.

## Grill Basket or Straight on the Grate?

Small pieces (mushrooms, cherry tomatoes, onion rings) can fall through the grate. A grill basket or a cast-iron pan helps here. The trade-off: less smoke flavour, and you'll need to move things around more often.

## Skewers: The Easiest Solution

Courgette, peppers, mushrooms and onions on a skewer. Oil them beforehand. 8 to 10 minutes direct, turning every 2 minutes. Very even, looks fantastic.

## The Perfect Seasoning

Fresh herbs make the difference. Straight after grilling, sprinkle with finely chopped parsley, basil or mint. A squeeze of lemon or a drizzle of balsamic glaze delivers the final kick.

## Antipasti from the Grill

The Italian version: grill courgette, aubergine and peppers, then marinate them in olive oil with garlic and herbs. Keeps for a week in the fridge. Perfect for an apéro or a casual spread.

## Apéro Tip

Halloumi on the grill. 2 to 3 minutes per side, done. Serve with honey, chilli and lime. Together with grilled vegetables and bread, that's a complete vegetarian meal that makes any meat look old.

## The Most Common Mistakes

- Too little oil: the vegetables burn
- Heat too high: black outside, raw inside
- Moved too often: no grill marks
- Taken off too late: everything goes mushy
- Salting water-heavy vegetables before grilling: watery

## The Bottom Line

Grilled vegetables aren't a side dish - they're a discipline in their own right. Do it properly and you'll soon have vegetarian guests eating more than the carnivores. Try new varieties. Asparagus, romanesco, even watermelon work surprisingly well on the grill.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*