Looking for an effortless way to elevate your meals with vibrant, flavorful vegetables? Blackstone grilled vegetables bring convenience and taste to your table with minimal effort.
This recipe takes full advantage of the even heating of a flat top griddle, delivering crispy, tender vegetables with a satisfying smoky char. Whether you need a quick side dish or a plant-forward main course, this versatile option fits seamlessly into various dietary lifestyles like gluten-free, paleo, and keto.
Why Blackstone Grilled Vegetables Are a Must-Try
Grilling vegetables on a Blackstone griddle ensures perfectly even cooking every time. The spacious flat surface allows you to prepare a generous batch of veggies without overcrowding, preserving their natural crispness. Plus, the high heat imparts a delicious caramelization that’s hard to replicate with other cooking methods.
This dish is also incredibly adaptable, allowing you to customize the vegetables and seasonings based on what’s in your pantry or what your family loves. From weeknight dinners to weekend BBQs, this recipe is your go-to for quick, healthy, and crowd-pleasing meals.
Tips for Customizing Your Grilled Veggies
One of the best things about this recipe is how easily it adapts to your preferences. Here are some ideas to make it your own:
- Switch Up the Veggies: Don’t have zucchini or broccoli on hand? Try carrots, mushrooms, or snap peas for variety. For heartier vegetables like sweet potatoes, pre-cook them slightly before adding to the griddle.
- Add Extra Flavor: Enhance the smoky flavor by sprinkling smoked paprika or adding minced garlic during the last minute of cooking.
- Experiment with Oils: Olive oil is a classic choice, but avocado oil or sesame oil can add unique flavors while maintaining high heat stability.
Cooking Tips for Blackstone Grilled Vegetables
Achieving the perfect texture and flavor is all about technique. Here are some helpful pointers:
- Preheat the Griddle: Make sure your Blackstone griddle reaches the ideal temperature of 400°F to 425°F before adding the vegetables. This ensures even cooking and prevents sticking.
- Cut Vegetables Evenly: Uniform pieces cook more consistently, so aim for bite-sized chunks about 1 inch in size.
- Don’t Overcrowd: Spread the veggies in a single layer to allow for proper browning.
- Let Them Rest: Resist the urge to flip too often. Let the vegetables sit undisturbed for the first 2-3 minutes to develop that perfect char.
Pairing Ideas for a Complete Meal
These grilled vegetables shine as a standalone dish, but they’re also the perfect complement to a variety of proteins. Here are some pairing suggestions:
- Grilled Proteins: Serve alongside steak, chicken, or shrimp for a balanced meal.
- Mediterranean Twist: Add a dollop of tzatziki or hummus and serve with pita bread.
- Plant-Based Option: Top with quinoa or chickpeas for a hearty vegan bowl.
How to Store and Reuse Leftovers
Leftover grilled vegetables are a lifesaver for busy days. Store them in an airtight container in the refrigerator for up to 4-5 days. Reheat on the griddle or in the oven to restore their crisp texture, or use them as a topping for salads, pizzas, or wraps.
Why You’ll Love This Recipe
Blackstone grilled vegetables are a celebration of simplicity and flavor. They’re quick to prepare, incredibly versatile, and cater to a range of dietary needs. Whether you’re grilling for a crowd or whipping up a solo meal, these vegetables are guaranteed to become a staple in your kitchen.
Dive into the vibrant, smoky flavors of this dish, and watch how it transforms your meals into something extraordinary.
Blackstone Grilled Vegetables Recipe
Equipment
- Blackstone or flat top griddle
- Long metal spatula
- Large mixing bowl
- Infrared temperature gun (optional)
Ingredients
- Basic Version:
- 1-3 tablespoons olive oil
- ½ pound asparagus
- 2 zucchini
- 1 bell pepper
- 1 red onion
- 1 head broccoli
- 1 tablespoon all-purpose seasoning
- 2 tablespoons melted butter
- Substitutions:
- Oil: Replace with any neutral-flavored oil e.g., avocado oil, canola oil
- Butter: Substitute with ghee margarine, or additional olive oil
- Vegetables: Swap with carrots potatoes, sweet potatoes, or corn
Instructions
- Preheat Griddle: Heat the flat top griddle to medium-high (400°F to 425°F).
- Prepare Vegetables: Cut all vegetables into 1-inch bite-sized pieces.
- Season: In a large bowl, combine the vegetables with melted butter and all-purpose seasoning.
- Oil the Griddle: Lightly coat the griddle surface with olive oil to prevent sticking.
- Cook Vegetables:
- Place the seasoned vegetables on the griddle and let them cook undisturbed for 2-3 minutes.
- Use a long metal spatula to flip the vegetables and cook for another 2-3 minutes.
- Check Doneness: Test the vegetables by piercing with a fork; they should be tender but not mushy.
- Season to Taste: Adjust seasoning if necessary before serving.
Notes
- For root vegetables like carrots or potatoes, add them 5 minutes earlier than other veggies to ensure even cooking.
- Allow some vegetables to char slightly to enhance the smoky flavor.
- Keep the griddle temperature between 400°F and 425°F for best results.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.