There’s something deeply satisfying about grilled vegetables—those charred edges, the way their natural sugars caramelize, the faint smokiness that lingers on your tongue. Whether you're firing up a gas grill on a weeknight or lighting charcoal on the weekend, tossing a few vegetables over the flame is one of the simplest ways to make produce shine.
Grilling vegetables is one of the great joys of summer cooking, especially when your fridge is full of fresh produce from your CSA Box. Supporting a CSA doesn’t just mean eating seasonally—it’s about celebrating what the land has to offer, one delicious meal at a time. And when those vegetables hit the grill, they take on a whole new life. Serve them as a side, toss them with grains, tuck them into a sandwich, or pair them with fresh eggs for a satisfying brunch. No matter how you enjoy them, grilled vegetables are a vibrant, sustainable way to eat local all summer long.
These are grill staples for a reason. Cut them into thick planks or chunky spears so they don’t fall apart over the heat. A little olive oil, salt, and a few minutes on each side are all they need to develop crispy edges and a creamy center.
Eggplant is made for grilling. Slice it into rounds or lengthwise planks, brush generously with oil, and grill until tender and deeply golden. The heat tames any bitterness and brings out its rich, almost meaty flavor.
Peppers become incredibly sweet and juicy on the grill. Slice them into large pieces to keep them from slipping through the grates. The skins will blister and char while the flesh softens, adding bright color and depth to any dish.
Thick slices or wedges of onion hold together beautifully on the grill and mellow out as they cook. The edges caramelize, and the interior turns silky and sweet. Try threading them onto skewers to make flipping easier.
These little bursts of flavor grill best when skewered or tucked into a grill basket. The heat intensifies their sweetness and gives the skins a bit of char. Use them as a topping for grilled bread, pasta, or grain bowls.
For the best texture, parboil carrots first, then slice them lengthwise before grilling. The grill adds a smoky contrast to their natural sweetness, and a bit of char brings out their earthy undertones.
Thick wedges of cabbage caramelize beautifully on the grill. As the outer edges blacken and crisp, the inside steams and softens. A sprinkle of salt and a drizzle of vinegar after grilling makes it a standout side.
Grill sliced beets after roasting or boiling them until just tender. The high heat gives them a smoky edge and a slightly chewy exterior that contrasts with their sweet, earthy interior. They’re especially good paired with creamy cheeses or tangy vinaigrettes.
These curly green shoots are the flower stems of garlic plants, usually available in early summer through CSA boxes and local farms. On the grill, garlic scapes turn tender and mellow, with a subtle garlicky flavor that softens as they char. Toss them with olive oil and grill whole, just until grill marks appear. They make a great addition to grain bowls, salads, or as a simple side on their own.
Cauliflower holds up surprisingly well on the grill, especially when cut into thick “steaks” or broken into large florets. The edges get crisp and golden, while the interior stays creamy. A quick toss in olive oil and your favorite spices or marinade gives it extra flavor. Try finishing with a squeeze of lemon or a drizzle of tahini sauce for a satisfying plant-based main or side.
Grilling fennel softens its texture and mellows its sharp licorice flavor into something sweet and aromatic. Slice the bulb lengthwise into thick wedges so the layers stay intact. Brush with oil and grill until tender and caramelized. Grilled fennel pairs beautifully with citrus, herbs, and grilled seafood or eggs.
Leeks become rich, silky, and almost buttery on the grill. Slice them in half lengthwise, rinse well between the layers, and grill cut side down until they’re nicely charred and soft throughout. A little oil and salt are all you need, though a light vinaigrette or fresh herbs make a perfect finishing touch. Grilled leeks are excellent served warm or at room temperature.
Grilling isn’t limited to vegetables, either. Try tossing some fruit—like peaches, nectarines, or plums—on the grill for a naturally sweet finish to a meal. Whether you’re working through a CSA box or just picked up a few things from a nearby farm stand, the grill is a powerful way to honor the season, reduce food waste, and eat sustainably from the land around you.
