I’d never thought of cooking veggies on the grill until our friends David and Jan Irons came to spend a week aboard our boat in the middle of summer. It was hot – in the high 90’s – but we stayed cool by swimming, snorkeling and lounging in the water.
Jan and I discussed what we’d have for dinner while “noodling.” I had planned grilled chicken breasts and had bought some sweet potatoes that we could bake. The only problem was that I didn’t feel like using the oven and heating up the boat. Maybe we’d just have a veggie salad.
“Why not just grill the potatoes and veggies along with the chicken?” said Jan. And so she gave me a crash course on how they did it. We loved the potatoes — delicious, super easy and no heat in the boat. (Now you know why I wrote a cookbook with Jan!)
Since then, we bought a grilling sheet to make it even easier – it doesn’t tear as foil can, pieces don’t fall through and clean up is a breeze – and have grilled a wide variety of vegetables.
Veggies on the Grill
Ingredients
- 4 cups mixed fresh vegetables such as carrots, onions, mushrooms, zucchini, summer squash, bell peppers or sweet potatoes (any combination or even all of one)
- 2 tablespoons olive oil or canola oil OR non-stick spray
- 1 teaspoon Mrs. Dash, Montreal Steak Seasoning, Garlic Pepper, Italian seasoning or just salt and pepper
Instructions
- Peel (if necessary) and cut vegetables into roughly 1” cubes or ½” slices as appropriate. Place into a medium bowl.
- Add oil or spray generously with cooking spray, then toss to coat. Add chosen spice(s) and again toss to mix thoroughly.
- If you have a grilling sheet, a vegetable basket, or a metal pie pan, use that to hold the vegetables. Otherwise, use a layer of heavy-duty aluminum foil or a double layer of regular foil. Folding the edges up will help keep the veggies on it when turning them.
- Grill the veggies over medium heat for about 15 to 20 minutes until they are tender, turning once after about 10 minutes. If there is room, you can place them around the outside of the grill while grilling meat in the middle; otherwise, grill the vegetables first and keep them covered and warm while grilling the meat.
Notes
- You can also use foil to encase the veggies in packets, but then they get more steamed than roasted.
- It’s also possible to put potato slices, whole carrots, large mushroom caps and whole onion slices directly on the grill if the grates are closely spaced so they don’t fall through.
- Nutrition will vary by vegetables chosen.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Jim Shell says
Great recommendation! Vegetables can be skewered on wooden sticks kebab style and onion slices can be held together with toothpicks inserted into them. We skewer similar vegetables together to get similar cooking times. We have seen grilled fruit recipes but have not tried any yet.
Left over roasted veggies are great the next morning in scrambled eggs, omelets, frittatas and similar dishes.
Ellen @ The Cynical Sailor says
We grill potatoes all the time. We slice them up thickly, coat them in olive oil, salt and pepper and then just grill directly on the rack (we don’t use foil or a sheet). They taste like home fries, but with a fabulous smokiness to them. We’ll have to try some other types of veggies on the grill now too.
Norm Pettett says
Yep, had that idea last week when we were out. No foil, no nothing. ….. still in learning curve, will be ready next time though.
On the plus side, my inventory disaster from last year is under control this year. … so far.
Susan Parker says
I add a tablespoon or two of Balsamic vinegar to the oil and herbs for variety.
Claire Ford says
Bought two of the grilling sheets, and they’ve already been delivered. Thanks for the info.
Paula Biles says
Plain zucchini can be sliced any way you like and then grilled with a touch of olive oil and rosemary. This combination is absolutely delicious and I regret learning about it 45 years too late. (It’s also great when cooked in a microwave.)
Nicola Kamper says
Eggplant is fabulous on the grill! Slice it in about 1cm slices, brush with olive oil, then sprinkle with rosemary leaves if you have them. Place directly on the grill and cook, then enjoy the magic! They get really buttery and sweet!