5 Ways to Grill Fall Vegetables using "Green Egg"
As fall brings in cooler temperatures and bountiful harvests, it’s the perfect time to grill fresh seasonal vegetables. Using a Big Green Egg grill enhances the smoky flavor and adds a unique touch to your favorite fall veggies. Here are five simple yet delicious ways to grill fall vegetables on a Green Egg grill for optimal flavor and texture.
1. Direct Grill Method for Root Vegetables
Root vegetables like carrots, sweet potatoes, and beets are hearty enough for direct grilling. Here’s how to do it:
- Preheat the Green Egg Grill: Set the temperature to about 400°F for direct grilling.
- Prep the Vegetables: Slice root vegetables into even sizes, coat with olive oil, and season with salt, pepper, and herbs.
- Grill: Place them directly on the grill grates, turning occasionally until they are tender and have grill marks (about 15–20 minutes).
The high heat of the Green Egg grill brings out the natural sweetness of root vegetables, creating a perfect balance of smoky and sweet flavors.
2. Roast in a Cast-Iron Skillet for Brussels Sprouts
For smaller vegetables like Brussels sprouts, a cast-iron skillet is ideal for grilling on the Green Egg.
- Preheat: Set the Green Egg to 375°F with the plate setter to avoid direct flames.
- Prep the Brussels Sprouts: Cut them in half, coat with olive oil, and season with salt and a dash of balsamic vinegar.
- Grill in Cast Iron: Place the skillet on the grill, stirring occasionally until they’re charred and tender (about 20 minutes).
This method keeps the sprouts crispy on the outside and tender on the inside, with the Green Egg’s smoky heat adding an earthy flavor.
3. Smoked Butternut Squash
The Green Egg’s smoker setting is perfect for fall favorites like butternut squash.
- Prep the Squash: Slice the squash into rounds or wedges, brush with olive oil, and season with cinnamon and nutmeg for a hint of sweetness.
- Add Wood Chips: Use wood chips, such as hickory or applewood, for extra smokiness.
- Smoke on Low Heat: Set the Green Egg to 250°F and let the squash smoke for 1–2 hours until tender and caramelized.
Smoking butternut squash enhances its natural flavor, making it a deliciously sweet and smoky side dish.
4. Foil Packet Grilling for Delicate Vegetables
For more delicate veggies like bell peppers, mushrooms, and onions, use a foil packet to lock in moisture and flavor.
- Prep the Veggies: Chop and season vegetables with olive oil, garlic, rosemary, and thyme.
- Wrap in Foil: Place the veggies in foil packets, sealing them tightly.
- Grill: Set the Green Egg to 375°F and cook the foil packets on the grill for about 15–20 minutes.
Foil packets allow delicate veggies to cook evenly without drying out, and the Green Egg’s heat infuses the flavors deeply.
5. Grill and Glaze Winter Squash Halves
Winter squash, like acorn or delicata, grills beautifully when cut in halves or quarters.
- Prep the Squash: Cut squash into halves, remove seeds, and brush with a mix of olive oil and honey or maple syrup.
- Set Up the Green Egg: Preheat to 400°F for direct grilling.
- Grill and Glaze: Place squash halves directly on the grill, flipping once until soft. Apply an extra glaze of honey or syrup for caramelization in the last few minutes.
The Green Egg grill caramelizes the glaze, adding a rich, sweet coating to each piece, making it an irresistible fall treat.
These grilling tips make the most of fall’s vegetable harvest, using the Green Egg grill’s unique capabilities for flavor-packed, smoky goodness. With methods ranging from smoking to foil packet grilling, you can enjoy a variety of seasonal veggies all season long. For more grilling inspiration or to explore our selection of Green Egg grills, visit our Armand's Discount local showroom and let us help you elevate your backyard cooking!
