Home Forums Hunting & Shooting Hunter's Campfire Grilled Vegatables

I'm usually not a big veggie guy but I do love grilled vegetables. Onions, zucchini, and various colored peppers, with nice grill marks and locked in flavors always make my outdoor cooking plate complete. Does anyone have any methods or advice for cooking vegetables on the grill they are willing to share?

Thanks in advance,
Rob

Toss with a small amount of olive oil, and grill. Asparagus is my favorite.

I like to brush portobello mushrooms with olive oil and season with salt and pepper and then grill them. When done throw on a slice of swiss cheese and let that melt then serve on a toasted bun. As good as a burger. A thick slice of vidalia onion brushed with olive oil and grilled until soft is great on a burger.

Do you guys use foil wrap or a skewer right on the grates? Direct heat or on the non direct heat side?

Same here. My wife brushes them with olive oil, then puts course sea salt on them and pepper, and I grill them. My absolute favorite grilled vegetable.

I generally use this for mushrooms and green beans.

In a freezer bag add:
Olive Oil
chopped garlic
onion powder
salt & pepper

I lay them out on a broil pan from my toaster oven slide it in my traeger on smoke for a bit then crank up the heat to grill.

Starting using one of those flip-over grill baskets a couple years ago.

Better control of the food on the grill surface and no more losing some of it to the coals.

Asparagus is awfully tough to beat on the grill. I also like zuccuni, and sweet peppers. I'll cut them all into strips or rounds, mix with butter in a foil pack. Or, cut the same way, roll them in a bit of olive oil and sprinkle with seasoning salt of your choice.

Asparagus with a little olive oil, salt and pepper and some parmesan

And all the more when wrapped in bacon.

Most of the time I use "grill basket" for the mixture. For asparagus, I'll place a piece of foil on the grill, and put them on there or they fall through the grates.

A skewer would work nice as well.

Just made some vegi kabobs the other day as a side with grilled salmon. I used red onions, bell peppers, mushrooms and eggplant (note eggplant takes a lot longer to cook than the other vegis) I brushed them with olive oil and then sprinkled on some salt, fresh ground black pepper and some Costco salt free seasoning. I started them ~10 minutes before the salmon and would rotate them every 4-5 min on the grill. I'm not a huge vegi fan, but they came out great.

This is going to sound silly but a couple years ago I screwed up and accidentally bought too many bell pepper plants.

68 of them to be exact.

I had to get creative on what to do with all the green peppers so I started slicing them into little canoe shaped pcs and marinaded them in sweet baby rays bbq sauce and then grilled them over charcoal.

They turn out delicious.

I slice zucchini length wise toss in a bag with olive oil and a sprinkle of Mrs. Dash Garlic and Herbs spice. I use direct medium high heat and place them directly on the hot grates, flipping once. My favorite is roasted red peppers. Place them whole on a hot grill until they're just about all black. Remove them and let them cool. Peel off the black outer skin, open them and clean out the seeds. Place in a bowl or jar with enough olive oil to cover and stir in a generous amount of fresh diced garlic and let it set overnight. Delicious!

Chunky bacon with tiny Brussels sprouts. Really chunky home made bacon and lots of it is best. Slice the sprouts in half. Generously add ground pepper and enough olive oil to coat it all well. Cook in a basket over a lot of heat until the sprouts start to char. I would have bet money sprouts couldn't taste this good.

Going to try grilling some cabbage either this evening or tomorrow. A friend recommended it and it sounded really good and quick and easy to make too so I thought I'd give it a go. Head of cabbage sliced into wedges, salt, lemon pepper (and/or pretty much any other seasonings you like), add some butter on each wedge, wrap each up in heavy duty foil or a couple of layers regular foil, grill for around 30 (+/-) minutes at med to med high heat.

Make it like that all the time except I use Lawry's instead of table salt. You won't be disappointed.

All my vegetables fall though the grill except for the potatoes. That just leaves meat, potatoes and rolls. Man food.

Squash and Zucini, cut lengthwise, asparagus, bell peppers, a little olive oil, salt, pepper
grilled a few minutes in a grill basket.
Good eats

Stick thin bamboo or metal skewers through your onion slices to keep them from coming apart. Wire baskets are great, also.