how to grill summer vegetables

Grilling isn’t just for hot dogs and hamburgers (don’t get us wrong, we love a good hot dog). A grill is a versatile cooking tool that can add caramelized depth and satisfying char to almost any meal. If you’re suddenly overcome with the urge to grill, almost any recipe can be adapted to work outside. 

To adapt a recipe for the grill, you might have to modify the preparation and the cooking time. Grilling works well with large pieces of vegetables or protein, as smaller chunks may fall through the grates. Smaller items like shrimp can be kept together with a skewer. Aluminum foil packets can be used to keep skinny green beans together, or to trap heat and help delicate salmon cook all the way through. 

Follow these guidelines below for adjusted cooking times.

How to adapt a recipe for meat & fish 

grilled chicken breast
ProteinPortionPrepTimeMethodTempCue
Chicken Breast6 oz. skin off eachWhole7 to 8 minutesPer side165°FBrowned and cooked through
Chicken thighs3 oz skin on eachWhole5 to 6 first side, 3 to 4 second sideSkin side down165°FBrowned and cooked through
Chicken thighs6 oz skin off eachWhole5 to 6 minutesPer side165°FBrowned and cooked through
Flat Steaks5.5 oz eachWhole4 to 5 minutesPer side145°FBrowned and cooked through
Beef Medallions2.75 oz eachWhole2 to 3 minutesPer side145°FBrowned and cooked through
Bistro Steaks5.5 oz eachWhole4 to 5 minutesPer side145°FBrowned and cooked through
Ground Beef5 oz eachBurger w/ breadcrumbs6 to 7 minutesPer side160°FBrowned and cooked through
Ground Beef5 oz eachCheeseburger 6 to 7 minutesCook for 4 minutes, flip top with cheese, and cook 2-3 minutes160°FCheese is melted and the patties are cooked through
Ground Pork5 oz eachBurger w/ breadcrumbs6 to 7 minutesPer side160°FBrowned and cooked through
Ground Pork5 oz eachCheeseburger 6 to 7 minutesCook for 4 minutes, flip, top with cheese, and cook 2-3 minutes160°FCheese is melted and the patties are cooked through
Pork Chops6 oz eachWhole3 to 4 minutesPer side145°FBrowned and cooked through
Shrimp10 oz totalWhole2 to 3 minutesPer side145°FOpaque and cooked through
Salmon2 or 4 filetsWhole8 to 10 minutesFoil packet145°FCooked through
NY Strip:2-3Whole2-3Per side125°FBrowned and cooked through
Ribeye5-8Whole5-8 minutes Per side125°FBrowned and cooked through
Tenderloin6-8Whole6-8 minutes Per side125°FBrowned and cooked through

Check out our guide on how to grill protein for more ideas.

How to adapt a recipe for fruits and vegetables 

how to grill peaches
ProteinPortionPrepTimeMethodCue
Corn1 earHusked and silked9 to 10 minutesTurn occasionallyCharred and softened / cooked through
Green Beans6 ozTrimmed5 to 6 minutesFoil packet with 2 tbsp waterSoftened
Green/Red Cabbage8 ozWhole7 to 8 minutesPer side, directly on piece of foilLightly charred
Green/Red Cabbage16 ozHalve lengthwise, keeping the root intact5 to 6 minutesPer side, directly on piece of foilLightly charred
Green/Red Cabbage1 eachThinly sliced10 to 12 minutesIn a foil packetUntil softened
Jalapeno Peppers1 eachSeeds removed, halved lengthwise3 to 4 minutesPer side, starting with cut side downCharred and softened
Martins Buns1 eachHalved30 seconds to 1 minuteCut side downLightly browned
Mini Sweet Peppers1 eachWhole, seeds removed5 to 7 minutesTurning occasionallySlightly softened
Bell Pepper1 eachHalved4 to 5 minutesPer side, starting with cut side downCharred and softened
Poblano Pepper1 eachSeeds removed, halved lengthwise4 to 5 minutesPer side, starting with cut side downCharred and softened
Peaches / Nectarines5.5 oz eachHalved, pitted3 to 5 minutesPer sideCharred and slightly softened
Red, Yellow & Sweet Onion1 eachPeeled, cut into 1/2-inch-thick rings3 to 4 minutesPer sideCharred and softened
Romaine Heart1 eachHalved, keeping the root intact2 to 3 minutesPer side, starting with cut side downThe leaves are lightly charred
Scallions1 ozWhole2 to 3 minutesPer sideSoftened and charred
Zucchini1 eachQuartered lengthwise3 to 5 minutesPer sideLightly charred and softened
Asparagus6 oz, 12 ozWhole5 to 6 minutesFlipping halfway throughCharred and tender
Carrots6 oz, 12 ozQuartered10 to 12Turning occasionally, on foilCharred and softened
Sweet Potatoes8 oz, 16 oz1-inch wedges12 to 14 minutesTurning occasionallyCharred and tender
Golden Potatoes12 oz, 20 ozMedium dice14 to 16Foil packet with 2 tbsp waterTender
Fingerling Potatoes6 oz, 12 oz1/4″ coins19 to 21 minutesFoil packet with 2 tbsp waterTender
Fingerling Potatoes6 oz,
12 oz
1/2″ coins20 to 22 minutesFoil packet with 2 tbsp waterTender
Fingerling Potatoes6 oz 12 ozHalved24 to 26 minutesFoil packet with 2 tbsp waterTender
Shishito Peppers3 oz 6 ozWhole6 to 8 minutesTurning occasionallyCharred and softened

Check out our guide to grilling fruits and vegetables for more tips. 

Grill bread & more  

how to grill tortillas
ProteinPortionPrepTimeMethodCue
Pitas1 eachWhole, unwrapped1 to 2 minutesPer sideLightly browned and pliable
Baguette1 or 2 eachHalved lengthwise1 to 2 minutesPer sideLightly browned and toasted
Flour Tortillas1 eachWhole, unwrapped30 seconds to 1 minutePer sideCharred
Paneer4 ozWhole3 minutesPer sideCharred and softened

Head to our cookbook for more recipe ideas.