How to Grill Just About Any Vegetable

Two grilling methods are all you need to cook summer’s bounty, from broccoli to asparagus, cauliflower to tomatoes. Even leafy greens benefit from a brief turn on the grill.

The summer grilling season is upon us, and so are the vegetables. When it comes to cooking summer’s bounty, it’s hard to surpass an open fire. Grilling maximizes a vegetable’s flavor, with minimal effort and a decided measure of showmanship. No one gathers around a stove to watch you boil or steam broccoli. But sear that broccoli over a hot fire on the grill, and you both become stars of the show. The ultimate reason to grill vegetables is taste: Fire almost always makes them taste better. The high, dry heat of the grill caramelizes a vegetable’s sugars, intensifying its sweetness. Grilling imparts a subtle but inimitable smoke flavor, which adds complexity and soulfulness to a vegetable’s already vibrant taste. But which vegetable, and what’s the best way to grill it? Here, the story becomes a bit more complicated — just a bit — because while virtually every vegetable can be grilled, not all should be cooked the same way.