From the Market to the Grill: Prepping & Grilling Spring Vegetables on the BBQ

Spring is now here, and with it comes the season of fresh, vibrant vegetables that are ready to be harvested. These veggies are excellent for putting on a commercial BBQ to create some fresh and unique grilled dishes, especially now that it’s beginning to warm up outside!

The secret behind delicious, barbecued vegetables lies within their proper preparation and cooking, which is easy and simple to achieve once you have the right knowledge. We’re here to help with that, giving you exactly what you need to know for achieving fresh and tasty results, from selecting the best spring veggies to efficiently prepping and cooking them.

Why Grill Spring Vegetables on the BBQ?

First of all, spring vegetables are packed full of flavour, which can be enhanced even further when grilled. This is because a barbecue can caramelise the natural sugars found in veggies, giving them a smoky and slightly charred taste which is both unique and enjoyable. As well as this, vegetables also come in a range of bright colours, from red and green to orange and even purple. This gives caterers the opportunity to add splashes of vibrancy to their dishes, improving their presentation and appeal.

Choosing the Best Spring Vegetables

There are some clear winners when it comes to what spring vegetables you should choose. From bell peppers to spring onions, here is a list of spring veggies that will hold up well on the grill:

• Asparagus: has tender stalks that char beautifully.
• Aubergines: absorb marinades incredibly well.
• Bell peppers: sweet and colourful, they’re a BBQ classic!
• Carrots: can develop tasty, caramelised exteriors.
• Courgettes: great for grilling slices or skewering.
• Mushrooms: a staple vegetable that can be enjoyed year-round
• Radishes: you can even grill radishes, which develop a nutty flavour.
• Snap peas: quick and easy to cook.
• Spring onions: a milder, sweeter alternative to regular onions.

When shopping, look for vegetables that are firm, brightly coloured, and free from blemishes or bruising. Farmers’ markets are a fantastic source of fresh seasonal produce, so maybe you should start there.

Prepping Your Vegetables for the BBQ

You’ll need to clean and prep your vegetables before firing up the grill. Follow these steps below to get your produce BBQ-ready in no time:

Washing

When it comes to firm veg, like carrots, rinse them under cold running water. For leafy vegetables, consider submerging them in a bowl of water for a more thorough clean, as these varieties are more likely to trap dirt or sand.

Drying

Once washed, pat all your vegetables dry with a kitchen towel or paper towel, as dry veggies are a lot more likely to develop a nice char.

Trimming and Cutting

Some vegetables may require extra trimming and cutting. For example, you’ll want to snap off the woody ends of asparagus and remove the stems off larger mushrooms before grilling. For aubergines, slice them into rounds or long planks, and for bell peppers, you should remove the seeds and then either slice them into wide strips or leave them halved for stuffing.

Adding Extra Flavour

When it comes to seasonings, salt, pepper, and garlic powder are classics that always work wonders for grilled food. Add some paprika or chilli powder if you want to add a little heat.

There are also many different marinades that you can also use to make your grilled vegetables even tastier. For example, one quick and simple marinade could involve a blend of olive oil, balsamic vinegar, lemon juice, and herbs like rosemary and thyme. When marinating, leave the vegetables to sit in the mixture for around 15-30 minutes to let them soak up those extra flavours.

Cooking Your Vegetables on the BBQ

When grilling vegetables, timing and technique will play a major part in ensuring they cook properly and taste well. Some simple steps include turning them occasionally to ensure an even grill as well as cooking in batches depending on their cooking time. For example, asparagus and snap peas tend to cook faster than aubergines, so you might want to put the latter on the barbecue first.

Cooking Times

Here’s a quick guide to grill times for common spring vegetables, so that you have an idea of how long to cook them for:

• Asparagus: 5-7 minutes.
• Aubergines: 8-10 minutes (or 15-20 minutes for larger halves).
• Bell peppers: 8-10 minutes.
• Carrots: 10-15 minutes, whole or lengthwise.
• Courgettes: 5-7 minutes for slices or halves.
• Mushrooms: 5-7 minutes.
• Radishes: 5-8 minutes, halved.
• Snap peas: 3-5 minutes, whole pods.
• Spring Onions: 3-5 minutes, whole.

To Summarise

Spring vegetables are a tasty gift from nature, and grilling them brings out their best qualities, making them incredibly delicious. By selecting good-quality produce, properly prepping them, and then grilling them to perfection, you can create some tasty, colourful BBQ dishes.

RENT A CINDERS PROFESSIONAL GRILL

Cooking and serving up delicious spring vegetables all starts with having an efficient BBQ grill that’s up to the task. Fortunately for you, dependable, high-quality barbecues are what we manufacture, and we’re also willing to go a step further by pointing you in the direction of where to find one! Our local search for barbecue rental service can help chefs, caterers, and event planners find a trustworthy distributor nearby, ensuring that your temporary needs are able to be met. Search now, or contact us if you have any questions.