Advantages of Preparing Locally Grown Vegetables on Outdoor Grills

As backyard gardeners and local farms bring in their fresh harvests, home cooks and restaurants alike are finding exciting new ways to prepare these veggies on outdoor grills. There's something truly magical about the combination of farm-to-table freshness and the smoky flavor that comes from grilling over an open flame. It’s no secret that produce from farmers' markets or your own backyard is often picked at the peak of ripeness. Compare that to supermarket veggies, which are often harvested before they’re fully mature. When you savor farm- or garden-fresh veggies straight off the grill, the taste can be absolutely unforgettable.

Top Picks for Grilling Farm-to-Table Vegetables

Home chefs have always known the difference in flavor between store-bought and locally grown produce, and they’re quick to take advantage of outdoor grills to enhance that flavor. Recently, restaurateurs have caught on too, updating their menus with farm-to-table dishes and boosting their offerings with fresh seasonal ingredients. Fully ripe vegetables have a distinct taste that really shines when grilled. Unlike steaming or boiling, which can sometimes mute their natural flavors, grilling seals in the goodness while enhancing the texture. Here are some of the best veggies to fire up on your patio grill.

• Asparagus: Asparagus cooks beautifully on the grill in about 4 to 6 minutes. You can simply season it with salt, pepper, or a hint of garlic powder for a simple yet delicious preparation.
• Bell Peppers: Halved or quartered, bell peppers typically take 8 to 10 minutes on the grill. Whole peppers can take around 10 to 12 minutes.
• Carrots: Grilled carrots can be a bit tricky, but wrapping them in tin foil with a splash of water before placing them on the grill ensures they cook evenly. Once soft, transfer them to the grates for a nice charred flavor.
• Corn on the Cob: Unhusked ears of corn usually need 15 to 20 minutes on the grill, rolling them occasionally to ensure they cook evenly on all sides.
• Eggplant: Thick slices of eggplant can be grilled for 5 to 7 minutes per side, locking in their natural juices.
• Mushrooms: Portobello mushrooms might take up to 10 minutes, whereas smaller mushrooms usually grill in 4 to 7 minutes.
• Onions: Sliced onions take about 8 to 10 minutes on the grill. They develop a rich, caramelized flavor that pairs well with almost any dish.
• Squash: Sliced squash needs around 4 to 6 minutes on the grill, flipping halfway through.
• Sweet Potatoes: For a smoky twist, slice sweet potatoes into thin rounds and grill them slowly over medium-low heat. They can even be kept warm on the grill's warming rack if the lid stays shut.
• Zucchini: Sliced zucchini can be grilled for 10 to 15 minutes and makes a great centerpiece or side dish.

The idea of serving garden-fresh veggies from the grill is incredibly appealing and draws people in for a memorable dining experience. Experience has shown us that locally sourced veggies are far superior in taste. When properly grilled, they deliver an unmatched culinary delight.

Pro Tips for Grilling Vegetables

To get the most out of your fresh veggies, it’s essential to pay attention to the thickness, timing, and seasoning. A reliable gas or propane grill with a timer can help ensure your veggies don’t overcook. Here are some tips to elevate your grilling game.

• Uniformity is Key: When prepping veggies for the grill, try to cut them into uniform sizes so they cook evenly.
• Oil Up: A light brush of oil prevents veggies from sticking to the grill and helps maintain proper seasoning.
• Season Wisely: Direct seasoning often yields richer flavors than marinades, which can sometimes dilute the natural essence of fresh produce.
• Keep the Lid Closed: While it’s tempting to check on your veggies frequently, doing so lets heat escape and disrupts the cooking process. Instead, rely on timers or wristwatches for precision.

High-end gas grills come equipped with features like zone heat distribution and warming racks. These tools allow you to manage both direct and indirect cooking zones, giving you more control over how your veggies cook. If some veggies are cooking faster than others, move them to a cooler part of the grill or onto the warming rack. Mastering this timing skill ensures everything is served piping hot and ready to eat.

Top Picks for Grilling Veggies

AEI’s line of liquid propane and natural gas grills continues to dominate the market with their superior quality, durability, and consistent heat distribution. Their infrared patio heaters are also a game-changer, allowing homeowners and restaurateurs to extend their outdoor cooking season year-round. These advanced systems make it possible for anyone to enjoy the farm-to-table experience regardless of the weather. Among AEI’s offerings, the T-Series grills stand out as the best choice for veggie enthusiasts.

T-Series Patio Grills

The PGS T-Series grills by AEI offer flexibility in size and mounting options, along with excellent heat distribution. For instance, the T-30 provides a generous 330 square inches of cooking space and generates 30,000 BTUs. It’s a compact model that can be mounted on a cart or pedestal, minimizing its footprint. The T-40 ups the ante with 434 square inches of cooking space and 40,000 BTUs. Both models support either liquid propane or natural gas, making them versatile for various setups.

Larger T-Series grills are often integrated into countertops or custom-built BBQ islands. They often become the centerpiece of an outdoor kitchen when paired with side burners and beverage centers. Models like the S27T, S36T, and S48T feature additional conveniences such as grill timers, lift assist handles, and optional warming racks. With direct cooking areas ranging from 540 to 960 square inches and BTUs reaching up to 90,000, these grills cater to both intimate gatherings and large parties. Undoubtedly, the T-Series grills are perfect for preparing fresh vegetables and delivering the much-loved farm-to-table experience.