Fall is the perfect time for grilling. The cooler weather makes it easier to get outdoors. You’ll be able to stand next to the flame without working up too much of a sweat and grilling vegetables is a fantastic way to enjoy the fresh produce you’ve grown in your garden!
There are so many fall vegetables to choose from that it can be hard to decide which ones you want to grill. Never fear; in this article, we discuss seven fall vegetables that are great as side dishes, as well as instructions on grilling each so they come out perfectly and taste absolutely mouth-watering.
There’s nothing better during a fall harvest than the sight of sweet potatoes. They’re healthy, delicious, and grilling them adds a new dimension to their taste. To grill sweet potatoes, prick them all over with a fork, then place them on your grates for about ten minutes or until they are soft inside (but not mushy).
Some other great ways to grill sweet potatoes are to bake them in a griddle pan with butter and maple syrup until they have some excellent grill marks on the outside. The best part is that when you serve these at your next grilling event, there’s no need to worry about anything else because they’ll be plenty filling!
Most people don’t think to grill Brussels sprouts, but it can be done. When you do, and you crisp them just right, they taste amazing! To get the right consistency, preheat your grates on the grill to about 350-400 degrees Fahrenheit. The grilling time depends on how crispy you want them, but it’s generally under five minutes per side if grilling at 400 F.
Brussels sprouts are perfect as an appetizer or part of a small meal; either way, people won’t be able to resist their intense flavor!
Nothing says fall like pumpkins do. While you might want to leave the larger pumpkins for Thanksgiving’s pumpkin pie, you can easily grill the smaller ones. Cut them into wedges or rounds and grill for about five minutes on each side.
You’ll likely have to let them cook for a while, since it can take upwards of 60 minutes to roast pumpkins just right. However, don’t place them directly over the flame. You’ll want to put them on the grill in such a way that they’re over indirect heat.
Like pumpkins, both butternut and acorn squash should be grilled over indirect heat. Depending on the size of your grates, these vegetables can be left whole or cut in half.
To prevent overcooking and to intensify the sweetness, brush them with a little bit of maple syrup before grilling for about five minutes on each side. To make it even better, you could add some brown sugar to that sweetening mixture!
In case you didn’t know, cabbage isn’t only used for sauerkraut or coleslaw. When it comes to grilling, you can take cabbage and turn it into something flavorful and delicious, much like grilling other vegetables. One way to do this is by grilling cabbage wedges with olive oil, salt, pepper, and garlic powder until they’re soft and tender—or you can grill the whole head of cabbage, if that’s more your style.
Another thing about grilling cabbage: don’t cut off those leaves at first; instead, wrap them around the outside for extra protection from flare-ups caused by direct heat.
Fennel is one of those fall vegetables that has a strong anise flavor. However, when you grill it, you’ll find that its taste transforms into something sweeter with a hint of smoke. The grilling should only take about 15-20 minutes, and it’s best to keep the whole vegetable intact so that all its layers get cooked through. For added flavor and juiciness, you can brush on some olive oil or fat beforehand.
Another side dish idea: use fennel as your base for an antipasto platter by adding olives, marinated broccoli rabe, and rounds of fresh mozzarella cheese.
Many people don’t like cauliflower that much, especially kids. It’s too much like broccoli, they say. However, parents know that cauliflower is an incredibly versatile fall vegetable. When grilled, it can be an excellent grated addition to many dishes.
To grill cauliflower, cut it into florets and remove the tough outer layer of leaves. Then drizzle with olive oil and sprinkle on some salt before cooking for about 12 minutes or until browned underneath. This is an excellent dish to add grated nutmeg to if you want an extra kick of flavor.
Grilling vegetables in the fall can be a lot of fun. Grilling vegetables is good for you because they retain their vitamins and minerals after the cooking process, and they go along with so many other grilled dishes that you have almost unlimited choices.
When thinking about which vegetables to grill this fall, consider the ones we’ve mentioned above and enjoy!
- 6 balcony vegetable gardening tips every new gardener needs
- Gardening 101: How to grow and care for pumpkins
- Focus on these plants when propagating this fall
- How to transplant moss – and when you should
- How to harvest romaine lettuce you can eat fresh from the garden