Avoid These Mistakes When Grilling Vegetables, Says a Pro

Grilling vegetables is an art. Produce doesn’t play by the same rules as meat, especially over high heat, so it’s essential to understand how to cook vegetables the right way. We love a perfectly grilled veggie, so we reached out to Aaron Elliott, a Los Angeles-based vegan chef who trained at Noma in Copenhagen and has cooked for rock stars (Travis Barker), athletes (UFC fighter Nate Diaz), and film directors (James Cameron), and asked him for advice. These days, Elliott runs a popular plant-based, organic meal delivery service called Meal Ticket. Below are some of the biggest mistakes to avoid when grilling vegetables, according to Elliott, plus his favorite tools for cooking stunning produce.

Chef-Recommended Grill Accessories for Grilling Vegetables

Don’t Use: Tongs

Buy Instead: A Fish Spatula

Winco Stainless Steel Fish Spatula

“I use this in place of tongs almost exclusively, inside the kitchen or outside on the grill,” Elliott says. “I find it’s way more precise, and you can use it when flipping really delicate things.” He recommends this fish spatula from Winco, which features a sturdy, brushed stainless steel slotted blade that lets you gently handle produce.

Don’t Use: Too Much Marinade or Sauce

Buy Instead: Spray Bottle

Bontip Glass Spray Bottle

Vegetables contain a ton of water, but much of it gets cooked out over the high heat of a grill. “I love to keep one of these by the grill filled with water,” Elliott explained. “A spray or two here and there will keep mushrooms and other vegetables from drying out. Plus, it also gets the fire to erupt a bit, adding more smoke to what you’re grilling.” 

Don’t Use: A Knife to Prepare Grilled Corn

Buy Instead: A Corn Cutter and Creamer

Lee’s Original Wooden Corn Cutter and Creamer

Using grilled corn as an ingredient in salsas, salads, dips, and beyond is a power move — and there are more efficient ways to remove the kernels than by just using a knife, which can cause injury. Elliott recommends trying a corn cutter instead. “I love this [tool] because it’s so easy to get corn off the cob,” Elliott says. “Once that’s done, the empty cobs get boiled for a few hours in water and salt to make a corn cob stock — a must for corn chowder, creamed corn, or polenta.” 

Don’t Use: Trendy, Flash-in-the-Pan Cookware

Buy Instead: Reliable Cast Iron

Lodge 10.25-Inch Cast Iron Skillet

Elliott is a huge fan of using cast iron cookware and recommends avoiding “any trendy, colorful cookware pan — even more so when an influencer chef is advertising it.” He keeps a collection of nearly two dozen cast iron pieces, both new and old. Cast iron is a great choice when using a grill or live fire outside, and it’s an equally solid option when cooking inside on the stove. “I use them for almost everything,” Elliott shares. “I don’t abide by a lot of the cast iron rules, other than after rinsing, immediately rub with oil and store with a paper towel in between.”

Don’t Use: Flavors That Aren’t Harmonious

Buy Instead: Combinations From The Vegetarian Flavor Bible

The Vegetarian Flavor Bible

When we asked him what he wishes more people understood about grilling vegetables, Elliott revealed that people should strive to use high-quality, local produce, and to make sure it’s harmonious with the condiments and flavors you’re using. “It’s important to understand what herbs and spices go best with what vegetables,” he says. “I always recommend the book The Vegetarian Flavor Bible, which suggests what seasoning goes with what vegetables. Unless it’s chimichurri — put that on everything!” We love this book as well, and even included it on our list of the best cookbooks of all time. Pick up a copy while it’s 56% off.

Don’t Use: Random Salt From Your Pantry

Buy Instead: Large, Clear Flaky Finishing Salt

Falksalt Sea Salt Flakes

Salt is an essential ingredient for enhancing and highlighting the flavors of great produce, like zucchini, mushrooms, eggplant, and potatoes. Not all salt is created equal, though, which is why it’s important to use one that won’t get lost in the mix. “A friend of mine who is a food stylist turned me on to this salt because the large flakes and crystal-clear color really pop in photos,” Elliott states. “It also became my favorite flaky finishing salt for grilled vegetables that benefit from a little crunch.”