How to Grill Fruits and Veggies

Grilling isn’t just for meat-lovers. While carnivores steak a claim (pun intended) on grilling season, Weber makes it easy for vegetarians and vegans to also enjoy this summer!

Weber’s New Real Grilling: The ultimate cookbook for every backyard griller by Jamie Purviance features easy instructions and tips for grilling everything from peaches to a veggie kabob. If you’re searching for a guide making it easier to include veggie-loving friends and family in your backyard barbecues then look no further.

To start, Weber points out that almost every fruit or veggie no matter how big or small, juicy or not should be cooked over direct medium heat with the grill’s thermometer between 350°-450° F. Some vegetable exceptions to this rule include carrots, sweet potatoes, garlic and onions.

For carrots, cut so that there is 1-inch thickness in diameter, boil for 4-6 minutes and then grill for 3-5 minutes over direct high heat. Sweet potatoes need to receive different treatment depending on whether they are whole or sliced. For whole sweet potatoes, cook for 45mintues to an hour over indirect high heat however if the sweet potatoes are cut into half-inch slices it is okay to follow the aforementioned rule and cook over direct medium heat for about 15 minutes. Whole garlic needs to be on the grill for 45 minutes to an hour over indirect medium heat and finally halved onions should be on the grill somewhere between 30-40 minutes over indirect medium heat. For most other veggies keep an eye but it’s generally okay to have them on the grill in the ballpark time of 10-15minutes.

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The only fruit that needs to be grilled outside the rule is whole apples. They require more time and should be on the grill for 35-40 minutes over indirect medium heat. For most other fruits again it is important to watch over and ensure they don’t completely char but instead merely heat up so generally keep them over direct medium heat for 4-8 minutes.

Following these simple directions all can partake in the summer-favourite form of cuisine.

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