Grilled Veggies on the Grill: Easy Tips for Perfect Char

Tomato Gnocchi Kebabs

I never thought I’d put gnocchi on a grill. But here we are. And trust me, these kebabs are a game changer for your next cookout. We’re threading fresh gnocchi, cherry tomatoes, and red onion onto skewers, then serving them with a punchy homemade salsa verde. Soak wooden skewers in water for at least 30 minutes before you start, so they won’t burn up on the grates.

I’ve never thought of grilling gnocchi before, but after trying these kebabs, I’m wondering why I waited so long.

Ingredients for the kebabs:

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• 1 lb fresh gnocchi
• 1 cup cherry tomatoes
• 1 small red onion, cut into 1-inch chunks
• 2 tablespoons avocado oil (or another high-smoke-point oil)
• Kosher salt and black pepper

For the salsa verde:

• 1/4 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 tablespoons capers
• 1 tablespoon fresh lemon juice
• 2 anchovy fillets (they melt right in and give depth, don’t worry)
• 1 garlic clove

Make the salsa verde by pulsing everything in a food processor until you get a coarse, spoonable sauce. No food processor? Chop it all finely by hand and stir. If anchovies aren’t your thing, or you’re in a rush, substitute with your favorite pesto or just lemon juice and fresh basil.

Assemble and grill: thread gnocchi, tomatoes, and onion onto the soaked skewers. Brush lightly with oil and season with salt and pepper. Preheat the grill to medium-high heat, 400-450 degrees F, and make sure the grates are clean and well-oiled. Place the kebabs on the grill in a single layer with space between them. Overcrowding steams the veggies instead of giving you that char we want. Grill for 7-8 minutes, flipping halfway through. Slide them onto a platter and spoon the salsa verde over the top. You’ve just made grilled veggies the star of the show.

Campfire Potatoes

These campfire potatoes are the kind of side dish that makes people ask for the recipe. You take quartered baby Yukon golds, toss them with olive oil, garlic powder, and oregano, seal them in foil packets, and let the grill do the work. The magic happens when you open the packets, pile on mozzarella and Parmesan, and let everything get bubbly for the last few minutes.

What you need:

• 2 lbs mini Yukon gold potatoes, quartered
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Kosher salt and black pepper
• 2 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• Optional: fresh parsley, red pepper flakes, bacon bits

Cut four 10-inch squares of heavy-duty aluminum foil. Toss the potatoes with the oil, garlic powder, oregano, salt, and pepper directly in a bowl. Divide the mixture among the foil squares. Fold and crimp the edges to create tightly sealed packets; you want the steam to stay inside.

Place the packets on a preheated medium-high grill and cook for about 10 minutes per side. Carefully open one packet to check if the potatoes are tender. When they are, open all the packets, top each pile of potatoes with equal amounts of mozzarella and Parmesan, and let them sit on the grill open for another 3-5 minutes until the cheese is melted. Sprinkle with parsley, a pinch of red pepper flakes, or bacon bits if you used them. This is foil packet grilling at its simplest and most satisfying.

Grilled Cabbage Steaks

Cabbage as a main course? Absolutely. When you cut a head of cabbage into thick half-inch rounds, brush them with a spicy oil, and grill them until tender and charred, something amazing happens. These grilled cabbage steaks turn sweet and smoky, and they stand up to big, bold toppings.

Ingredients:

• 1 large head of green cabbage
• 3 tablespoons olive oil
• Kosher salt, black pepper, and red pepper flakes to taste
• Toppings: cooked and crumbled bacon, crumbled blue cheese or feta, sliced scallions, and ranch dressing

Slice the cabbage into even half-inch rounds, keeping the core intact so the steaks hold together. Mix the oil with salt, pepper, and a generous pinch of red pepper flakes, then brush both sides of each round. Grill over medium-high heat for about 10 minutes, flipping once halfway. You want good char marks and a tender interior.

Pull the steaks off the grill and let them rest a couple of minutes so the juices settle. Then load them up with the bacon, blue cheese, scallions, and a drizzle of ranch. It’s hearty enough to call dinner, and it’s one of those grilled veggie dishes that even the most devoted carnivore will go back for.

Balsamic Grilled Mushrooms

Simple ingredients, big flavor. Sliced cremini mushrooms take a quick 20-minute bath in a balsamic-soy marinade, then hit the grill on skewers for a fast, high-heat sear. They come off juicy, deeply savory, and with just the right amount of tang. This one is naturally vegan, by the way, but everyone at the table will want a skewer.

For the mushrooms:

• 1 lb cremini mushrooms, sliced about 1/2 inch thick

Marinade:

• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• Freshly ground black pepper
• Chopped fresh parsley for garnish

Whisk the vinegar, soy sauce, garlic, and pepper together. Toss in the sliced mushrooms and let them marinate for no more than 20 minutes. Here’s the thing: acidic marinades can break down delicate veggies if they soak too long, so don’t walk away. Thread the mushrooms onto soaked wooden skewers or use metal ones if you have them.

Preheat the grill to medium-high and oil the grates. Grill the skewers for about 3 minutes per side. That’s it. Pile them onto a serving plate and scatter parsley over the top. A squeeze of lemon after grilling wouldn’t hurt either.

Grilled Peppers With Cheese Stuffing

If you think grilled peppers are just a side, this recipe will change your mind. We take Cubanelle, Anaheim, or baby bell peppers, hollow them out, and stuff them with a creamy ricotta-Parmesan filling. On the grill, the peppers blister and char while the cheese gets soft and melty. Add some cooked ground beef to the filling if you want, and you have a complete grilled main that feels special but takes almost no time.

Cheese filling:

• 1 cup whole-milk ricotta
• 1 cup cream cheese, at room temperature
• 1/2 cup grated Parmesan
• Kosher salt
• Optional: 1/2 lb cooked ground beef, seasoned simply with salt and pepper

Peppers:

• 4 Cubanelle or Anaheim peppers, plus a handful of baby bell peppers

Mix the ricotta, cream cheese, Parmesan, and a pinch of salt until smooth. Stir in the ground beef if using. Cut the stems off the peppers and carefully remove the seeds and membranes. Spoon the cheese mixture into each pepper, packing it gently. Brush the outside of the peppers with olive oil.

Grill over moderate heat, turning once or twice, until the skins are blistered and the cheese is visibly soft and starting to ooze. This usually takes about 8-12 minutes total, depending on the thickness of the peppers. Let them rest for a moment before serving so the filling sets up a little.

Grilled Corn Salad With Coconut-Peanut Sauce

This is not your average corn salad. Grilled ears of corn, buttered and salted, get charred until the kernels are sweet and smoky. Then we toss them with a sauce built on toasted coconut, fresh curry leaves, mustard seeds, lime zest, cumin, and plenty of roasted peanuts. It’s part side dish, part flavor bomb, and it works beautifully next to anything coming off the grill.

For the corn:

• 4 ears of corn, husked
• 2 tablespoons melted butter
• 2 teaspoons kosher salt

For the sauce:

• 2 tablespoons butter
• 1 tablespoon chopped fresh ginger
• 1 tablespoon minced garlic
• 1 cup unsweetened flaked coconut, toasted until golden brown
• 30 fresh curry leaves
• 1/2 teaspoon mustard seeds
• Zest of 3 limes
• 1 teaspoon ground cumin
• 1 cup roasted peanuts

Start with the sauce because it needs a moment to cool. Melt the butter in a small pan over medium heat. Add the ginger and garlic and cook until fragrant, about 30 seconds. Toss in the mustard seeds and curry leaves, and here’s a pro tip: use a lid or splatter screen because the seeds will pop. Stir in the toasted coconut, lime zest, cumin, and peanuts. Remove from heat and set aside.

Brush the corn with the melted butter and sprinkle with salt. Oil the grill grates, then cook the corn over medium-high heat for about 15 minutes, turning constantly, until the kernels are charred in spots. Let the corn cool for 5 minutes. Slice the kernels off the cobs, toss them with the coconut-peanut sauce, and dig in. Leftovers, if there are any, are incredible in a grain bowl the next day.

Frequently Asked Questions About Grilled Veggies

Experience a Showstopping Grilled Veggie Fest!

Here’s the truth. Grilled veggies are not just the side dish you throw on while the steaks rest. With the right flavor pairings, a little creativity, and a hot clean grill, they become the reason people crowd around the backyard.

Whether you’re loading up gnocchi kebabs with salsa verde or dunking campfire potatoes into melted cheese, you’re making vegetables the hero of the cookout. So grab your grill basket, soak those skewers, and let the smoke work its magic. Once you taste charred cabbage steaks with blue cheese or that coconut-peanut corn salad, you’ll never look at grilled veggies the same way again.