Grilling vegetables on a Big Green Egg is a great way to add flavor and give your veggies a delicious char. The Big Green Egg’s ceramic build holds heat extremely well, creating the perfect environment for grilling vegetables to perfection. In this article, we’ll go over how to grill various types of vegetables on the Big Green Egg, from set up to cleaning.
Benefits of Grilling Vegetables on a Big Green Egg
There are several benefits to using a Big Green Egg to grill vegetables versus a regular grill:
- The Egg holds heat very well and grills at high temperatures for better caramelization.
- It imparts a delicious smoky flavor from the lump charcoal.
- The thick ceramic walls prevent burning.
- Grilling at high heat helps vegetables develop a crisp texture.
- You can roast vegetables at a lower temp after grilling for more even cooking.
When grilled properly, vegetables get flavorful char marks on the outside while remaining tender on the inside. The Big Green Egg excels at bringing out vegetables’ best qualities.
Choosing Vegetables for Grilling on the Big Green Egg
Nearly all vegetables can be cooked on the Big Green Egg, but some are better suited than others. The best vegetables for grilling over high heat include:
- Asparagus
- Bell peppers
- Broccoli
- Brussels sprouts
- Carrots
- Cauliflower
- Corn
- Eggplant
- Mushrooms
- Onions
- Potatoes
- Squash
- Tomatoes
- Zucchini
Sturdier vegetables with a higher water content work best. They can withstand the high heat while releasing steam and roasting to tender perfection. Quick-cooking vegetables like asparagus and mushrooms can be added towards the end.
Small vegetables like Brussels sprouts and mushrooms may need to be cooked in a grill basket or skewers to prevent them from falling through the grates. Cut larger vegetables like potatoes and onions into 1 to 1 1/2 inch pieces so they cook more quickly and develop flavorful char.
Setting Up the Big Green Egg for Grilling Vegetables
Proper set up is key for efficiently grilling vegetables on the Big Green Egg:
- Add charcoal and light using an electric starter or paraffin fire starters.
- Leave the lid open while the charcoal preheats for 10-15 minutes.
- Install the convEGGtor plate for indirect cooking.
- Close the lid and open vents fully until the Egg reaches 500-600°F.
- Partially close the vents to maintain a temperature between 400-450°F.
- Wait until the temperature stabilizes before grilling.
This process heats the Egg efficiently while burning off any initial ash or impurities. The high heat sears the vegetables while the convection flow roasts them to perfection. Maintaining an even, hot temperature is the key for proper grilling.
Preparing the Vegetables
Proper prep ensures vegetables cook thoroughly and develop an appetizing char:
- Wash and dry vegetables thoroughly – extra moisture causes steaming.
- Trim ends from asparagus and cut other vegetables into uniform pieces for even cooking.
- Toss vegetables in 1-2 tablespoons of olive oil or other high smoke point oil.
- Season well with salt, pepper, herbs and spices.
- Soak wooden or bamboo skewers in water at least 30 minutes before using to prevent burning.
Choose a high smoke point oil like avocado, peanut or grapeseed oil for grilling. Sprinkle on seasoning to add big flavor. Soaking skewers prevents them from charring over the high heat of the Egg.
Grilling Techniques for Different Vegetables
Each type of vegetable requires slightly different grilling techniques. Here are some tips for getting perfect results:
Asparagus
- Trim woody ends and toss with oil.
- Grill over direct high heat for 2-3 minutes per side until lightly charred.
- Rotate occasionally for even cooking – grilled asparagus should still have some crispness.
Bell Peppers
- Halve, seed, and coat with oil.
- Grill skin-side down over direct heat for 3-5 minutes to char the skin.
- Move to indirect heat and grill 5 more minutes until tender.
- Place in a bowl, cover with plastic wrap, and let steam for 5 minutes to loosen skins.
Broccoli and Cauliflower
- Cut or separate into uniform florets and toss in oil.
- Grill in a single layer for 2-3 minutes per side until lightly charred.
- Move to indirect heat and continue grilling, stirring occasionally until tender.
Brussels Sprouts
- Halve or quarter sprouts depending on size and toss in oil.
- Skewer sprouts or place in a grill basket.
- Grill over direct heat, stirring frequently for 8-12 minutes until lightly charred and just tender.
Corn
- Husk corn and remove silk.
- Brush with oil and season as desired.
- Grill over direct heat for 10-15 minutes, turning occasionally until kernels are lightly charred.
Eggplant
- Slice eggplant into 1/2 inch rounds and brush with oil.
- Grill 4-5 minutes per side over direct heat until golden brown.
- Move to indirect heat and continue cooking until very tender.
Mushrooms
- Toss whole mushrooms in oil or thread onto skewers.
- Grill over direct heat for 2-3 minutes per side until lightly charred.
- Remove portobello gills first for better flavor.
Onions
- Peel onions, slice into 1/2 inch rings and brush with oil.
- Grill over direct heat for 2-3 minutes per side until nicely charred.
- Move onions to indirect heat if they need longer cooking.
Potatoes
- Cut potatoes into uniform 1-inch wedges or slices.
- Parboil for 5-7 minutes until just fork tender.
- Toss potatoes in oil and seasonings.
- Grill over direct heat for 5-8 minutes, flipping occasionally until browned and crispy.
Squash and Zucchini
- Slice zucchini or summer squash into 1/2 inch rounds.
- Grill over direct heat for 4-5 minutes per side until tender and charred.
- Cut winter squash like butternut into 1-inch slices or cubes before grilling.
Tomatoes
- Slice tomatoes into 1/2 inch slices and brush with oil.
- Grill for 2-3 minutes per side over direct heat.
- Sprinkle with cheese, herbs, or seasoning when done.
These techniques ensure your vegetables cook thoroughly while getting flavorful char and grill marks. Adjust cooking times as needed for larger or smaller pieces.
Tips for Grilling Vegetables on the Big Green Egg
Follow these tips for the best results when grilling vegetables:
- Mix and match vegetables with similar cook times on skewers or in grill baskets.
- Brush or spray oil on grates to prevent sticking.
- Use two level cooking with direct heat to sear and indirect heat to cook through.
- Grill firmer, dense vegetables like potatoes and carrots over direct heat first.
- Quickly grill delicate vegetables like sliced peppers and zucchini over direct heat at the end.
- Avoid overcrowding vegetables to allow proper air flow.
- Use wood chips or chunks for extra smoke flavor.
With the right technique, you can grill a complete meal with perfect vegetables at the same time as your meat or other foods. The Big Green Egg easily accommodates grilling multiple items simultaneously.
Common Mistakes to Avoid
It takes some practice to master grilling vegetables on the Big Green Egg. Avoid these common mistakes:
- Not preheating – Wait until the temperature hits at least 400°F before grilling.
- Lack of oil – Properly oiling the vegetables is a must for good caramelization.
- Too much crowding – Don’t overload the grates, allow space between vegetables.
- Inconsistent pieces – Cut vegetables as uniformly as possible for even cooking.
- Lack of seasoning – Well-seasoned vegetables grill the best.
- Overcooking – Judge doneness by texture, not just look. Vegetables can burn quickly.
It’s better to undercook vegetables slightly since you can always put them back on until they reach the perfect tenderness and char. Pay attention and learn how your Big Green Egg grills for the best results.
Grilled Vegetable Recipes
Your grilled veggies taste wonderful on their own, but here are some recipe ideas to take them to the next level:
Balsamic Grilled Vegetables
- Toss an assortment of cut veggies in balsamic vinaigrette dressing.
- Grill until tender and lightly charred.
- Sprinkle with parmesan cheese and chopped basil.
Thai Grilled Vegetable Skewers
- Thread cut peppers, mushrooms, onions, and pineapple onto skewers.
- Coat with Thai peanut sauce or stir fry sauce.
- Grill for 2-3 minutes per side until charred and tender.
Southwestern Stuffed Peppers
- Halve and grill peppers until skins are charred.
- Fill with quinoa, black beans, corn, and top with cheese.
- Return to Egg to heat through and melt cheese.
Caprese Zucchini Boats
- Slice zucchini lengthwise into 1/2 inch planks.
- Grill zucchini planks for 2-3 minutes per side until tender.
- Top with diced fresh mozzarella, tomatoes, and basil.
- Drizzle with balsamic reduction.
Potato Veggie Foil Packs
- Toss potatoes, carrots, onion, and seasoning in an aluminum foil packet.
- Seal packet and grill 25-30 minutes flipping once halfway through.
Grilled veggies also make excellent sides, salad toppers, tacos fillings, sandwiches, pizza toppings, and more. Get creative with the possibilities!
Cleaning the Big Green Egg After Grilling
Proper cleaning and maintenance keeps your Big Green Egg in top grilling shape. Follow these steps after each grilling session:
- Allow the Egg to cool completely before cleaning.
- Remove the cooking grate and convEGGtor to clean.
- Sweep out excess ash from the fire box.
- Wipe down the interior ceramic surfaces with a damp cloth as needed – avoid soap or chemicals.
- Use a grill brush on the cooking grate to remove any food residue.
- Cover grates in aluminum foil and do an occasional burn off around 600°F to further clean.
- Check that vents do not have any obstructions or blockages.
- Replace grate and convEGGtor once everything is cleaned.
Proper cleaning and upkeep is necessary after every grilling session, especially when cooking at high temperatures. This ensures your Big Green Egg continues providing exceptional performance grilling session after session.
Conclusion
Grilling vegetables on a Big Green Egg develops incredible, natural flavor with attractive grill marks and caramelization. When set up and operated properly, the Egg excels at grilling all types of vegetables to perfection. Following proper preparation, grilling, and cleaning techniques will help you consistently achieve delicious results.
With a little practice, you’ll be able to masterfully grill dozens of vegetable varieties on your Big Green Egg. Impress your family and guests with beautiful, restaurant-quality grilled vegetables all summer long. Delight in flavorful, healthy sides and make your grilled meats even more appetizing.