Before you heat up the grill the next time, don’t forget to buy vegetables for grilling in the vegetable department of the supermarket or at the market stall. Because it tastes great from the grill and in the open air!

Which vegetables are suitable for grilling?

Peppers, mushrooms, zucchini, asparagus, tomatoes, onions, leeks, avocados, and aubergines cut into slices or pieces are suitable for grilling directly over the embers.

Fixed vegetables such as carrots, corn on the cob, potatoes, sweet potatoes, turnip, or pumpkin you’d better v orkochen or ball or gas grill with cover indirect grilling.

When it comes to broccoli, cauliflower, or fennel, your personal taste decides: If you like it crunchy, you can grill them chopped up directly, but if you prefer soft vegetables, you should pre-cook them. We’ll reveal even more details and tips for grilling the most popular vegetables below.

Whether pre-cooked or not, grilled vegetables taste best if you coat them with oil, herb butter, or another marinade beforehand.


Dab eggplants with kitchen paper, brush with olive oil. Sprinkle with chopped garlic on the hot grill and grill the slices for 4-5 minutes, halved aubergines a little longer. Turn it over frequently.


Ever grilled avocado? For creamy enjoyment, halve the avocados, remove the stone, drizzle the cut surface with lemon or lime juice, season with salt, pepper, and grill on the hot grill for about 5 minutes. Turn once. You can easily spoon the grilled avocado out of the skin with a tablespoon. It tastes particularly great with barbecue salads!

Cauliflower and broccoli

The preparation here depends on personal taste. If you want to grill the vegetables with a bite, you can simply cut the cauliflower or broccoli into florets, drizzle with a little olive oil, and season with salt and pepper. Then it goes on grill skewers for better turning, even on the grill. Turning several times, the florets cook for about 10 minutes and develop wonderful roasted aromas. If you prefer soft vegetables, blanched the florets before Grilllen.

Champignons and other mushrooms

Among the mushrooms, the mushroom on the grill is the most popular. Remove the stems from large specimens. Then coat the mushrooms with an aromatic marinade made from olive oil and chopped herbs such as rosemary and thyme. Smaller mushrooms are best cooked in a grill tray, which is now also available as a reusable version made of enamel *.

Also, trumpet mushrooms are a true delicacy from the grill and can be grilled in the same way as mushrooms. Especially large mushrooms are best suited for this, as they can be cut lengthways into slices so that they can be easily turned.


What shouldn’t be missing when grilling vegetables? Delicious potatoes that are especially quick to finish on the grill if they are pre-cooked. Simply brush the cooked potatoes with olive oil and roast them on the grill for about 10 minutes.

Alternatively, you can cut large raw potatoes into slices, marinate and grill them, turning them, for about 10 minutes until they are golden brown. The classics, however, are baked potatoes: use medium-sized tubers for this, pierce several times with a fork, wrap in aluminum foil and grill them indirectly for about 50 minutes. Homemade herb butter or sour cream goes well with this.

Corn on the cob

Before it goes on the grill, you have to cook the fresh corn. You have to cook it for 10 minutes in boiling water. It then needs another 10 minutes on the grillage. Turn around more often. With garlic, butter and salt grilled corn work best.


Grilling peppers is easy! Halve the red, yellow, or green vegetables before grilling, remove the core, and roast on the hot grill for approx. 2 minutes while turning. Tip: If you like, you can brush the pods with oil or liquid butter for a rounder taste, season with salt, and only then grill them.


You can grill both green and white asparagus! To do this, cut off the woody ends and peel the white asparagus. Brush the sticks with olive oil, season with salt and pepper, and grill over high heat for 5-10 minutes. Delicious and nice and crunchy!

Sweet potatoes

The sweet potato is slowly gaining a permanent place on the grill. This variant is easiest: cut the sweet potatoes into slices, marinate them spicy and grill them for about 15 minutes while turning. If you want to be sure that the sweet potato will be done, cook it in salted water for 3 minutes before marinating.

Alternatively, you can cut small, halved sweet potatoes deeply into a diamond shape, marinate and cook on indirect heat for 30-50 minutes.


Grilled tomatoes are an aromatic side dish on the grill, especially in midsummer, when locally grown tomatoes are in season. Mix cherry tomatoes with chopped herbs, olive oil, and pepper, place in a grill tray, and grill on the hot grill for 10-15 minutes, turning occasionally and finally sprinkling with coarse salt.

Large vine tomatoes you can also lengthwise into slices, marinate, like the cherry tomatoes, and cook while turning in the grill pan. With indirect grilling, you can also bake the tomato slices with parmesan or mozzarella!


To grill zucchini, we cut the vegetables into oblong slices, marinate them preferably with a mixture of olive oil and lime juice, and season with salt and pepper. Then turn the zucchini slices directly onto the grill or in a grill tray for 10 minutes.

Recipes for vegetable skewers

Grilling vegetables is not just fun! If you use different vegetables for skewers then it is going to look awesome and you are going to love it while serving it. In the simplest variant, you skewer quickly-cooked, bite-sized vegetables such as tomatoes, onions, peppers, courgettes, and mushrooms, coat them with liquid herb butter or oil, season everything, and grill the vegetable skewers for a total of about 10 minutes, turning occasionally.

In particular, the combination with grill cheese like halloumi is high on our “Must-try” list.

Grill the vegetable parcel

As an alternative to skewering, vegetable mixes can also be grilled in parcels. We recommend that you do not use aluminum foil and instead grill the vegetables in halves of paprika, blanched cabbage leaves, or baking paper.

Vegetable parcels in parchment paper are easier to fill if you line the cereal bowls generously with parchment paper, add the vegetables of your choice (if necessary precooked, see above), Add some olive oil and also add salt and pepper. Top with creamy feta or goat’s cream cheese to taste, then seal the baking paper over the vegetables with kitchen twine * and remove from the shell. Now if you make it on grill, the vegetables will take 20-30 minutes to get cooked. Caution: Do not cook directly over the flame on the hottest point of the grill, as this could catch fire.