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Grilled vegetables: Potatoes, corn and veggie side dishes By Christine Picheca
Recipes by The Canadian Living Test Kitchen

Grill the garden’s bounty of vegetables all summer long with these easy grilling pointers. Serve these delicious side dishes alongside summery main courses.

Chiptole Grilled Chicken and Lemon Butter Grilled Corn
Photography by Yvonne Duivenvoorden

Looking for some lighter fare? Check out our collection of grilled vegetable salads and mouth-watering main courses.

The summer brings an abundance of vegetables and a penchant for grilling! Just about any vegetable can be thrown on the grill. Here are a few tips for perfect vegetable grilling:

Use medium heat
You don't want to burn the outside edges before the centre is cooked. Potatoes will take longer to cook, so use indirect heat or wrap in foil to avoid burning the outside.

Turn often
Unlike meat, vegetables like to be turned on the grill. Turning promotes even grilling and lets water evaporate so vegetables get those nice crispy edges and no burnt spots.

Use large pieces
If you leave vegetables in large pieces you will prevent them from sliding through the bars of your grill. After you've grilled your vegetables, cut them into the desired serving sizes.

Dress your veggies
A little olive oil, salt and pepper and you're ready to give just about any vegetable a whirl on your grill. The oil will add flavour and keep veggies from sticking. You really don't need anything else, but if you want to get fancy here are a collection of vegetable recipes for the grill.

All about grilling: Get more grilling recipes, tips and advice in The Canadian Living Guide to Summer Grilling!