# How do you grill vegetables on a barbecue without them falling apart? Canonical: https://zestasy.com/wiki/grilling-vegetables/ Section: Zestasy Wiki > Food · Updated: 2026-10-13 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Cut vegetables bigger and flatter than you think, oil and salt the vegetables rather than the grill, and put small or soft pieces on skewers or in a grill basket. Then leave them alone: vegetables stick until they have charred enough to release, so wait for the grill marks before you turn them, and move anything that is browning too fast to a cooler part of the grill. Grilled vegetables are one of the joys of summer and one of the most common barbecue disappointments: courgette slices that slip through the bars, peppers that stick and tear, onions that fall apart into rings, mushrooms that go grey. Almost all of it comes down to three things: how you cut them, how you handle the heat, and patience. ## Cut for the grill The single most useful change is to cut vegetables bigger and flatter than you would for the oven. - **Courgettes and aubergines:** lengthways, into long planks a little thicker than a pound coin, or halved lengthways if small. Rounds are the slices that fall through. - **Peppers:** in wide flat pieces following the natural lobes, or whole (see [roasting and peeling peppers](https://zestasy.com/wiki/roasting-peppers/)). - **Onions:** thick slices across the onion, with a cocktail stick pushed through from the side to hold the rings together. Or halved through the root and cut into wedges, root left on. - **Fennel and radicchio:** wedges through the root, which holds the layers in place. - **Corn:** whole cobs, or thick rounds. - **Mushrooms:** large flat ones whole; small ones on skewers. - **Cherry tomatoes, small mushrooms, chunks of halloumi-style cheese:** skewers or a basket. - **Potatoes and other dense roots:** parboil until just tender before grilling, or they will char outside while staying raw inside. Uniform thickness matters more than shape. Pieces of the same thickness cook at the same pace. ## Oil the vegetables, not the grill Toss or brush the vegetables lightly with olive oil and salt just before they go on. A thin coat helps them brown evenly and release from the bars. Too much oil drips into the coals and causes flare-ups, so shake off the excess. Make sure the grill bars are clean and properly hot before anything goes on: food sticks to a cold, dirty grill much more than to a hot, clean one. If you are marinating, keep the marinade simple and wipe off excess before grilling; more flavour can go on afterwards (see [marinating vegetables](https://zestasy.com/wiki/marinating-vegetables/)). ## Skewers and baskets - **Skewers:** thread pieces of similar size and cooking speed together. Two parallel skewers through each row stop pieces spinning when you turn them. Soak wooden skewers in water first so they do not burn through. - **Grill baskets and perforated trays:** good for small, soft or delicate pieces like sliced mushrooms, cherry tomatoes and green beans. You get less char but nothing falls through. - **A cast iron pan or plancha** set on the grill also works for anything too small or soft. ## Leave them alone This is the hardest part. Vegetables stick when they first touch the grill. As the surface chars and the sugars caramelise, they release on their own. If you try to turn them too early, they tear and leave half of themselves on the bars. - Lay them down and do not touch them. - After a while, lift a corner gently with tongs. If it resists, wait. If it lifts cleanly with dark grill marks, turn it. - Turn once if you can, twice at most. ## Two-zone heat Set up the grill with a hotter side and a cooler side: coals piled to one side on a charcoal grill, or one burner lower on gas. Char on the hot side, then move vegetables to the cooler side to finish softening without burning. This is especially useful for aubergines, onions and thicker pieces, which need to cook through. ## Finishing well Grilled vegetables are often best a little after they come off. Pile them into a dish while warm and dress them straight away with good olive oil, a little vinegar or lemon, salt, garlic and herbs. They soak it up as they cool. A spoonful of [salsa verde](https://zestasy.com/wiki/italian-salsa-verde/) is perfect too. ## FAQ ### Why do our vegetables go soft and grey instead of charred? The grill was not hot enough, the pieces were crowded, or they were too wet. Heat the grill properly, give pieces space, and pat vegetables dry before oiling. ### Should we salt aubergine before grilling? It is optional. Thick slices grill well without it; salting mainly helps if you want them to absorb less oil. ### Can we grill vegetables ahead of time? Yes. Most grilled vegetables are excellent at room temperature, dressed with oil and herbs, so grill them before guests arrive. ### Which vegetables are easiest for a first try? Courgettes, peppers, corn and large flat mushrooms. They are forgiving and quick. ## Related - [How do you roast and peel peppers at home?](https://zestasy.com/wiki/roasting-peppers/) - [How do you cook vegetables so they actually taste good?](https://zestasy.com/food/make-vegetables-taste-good/) - [How do you stop courgettes going watery?](https://zestasy.com/wiki/watery-courgettes/) - [What is Italian salsa verde?](https://zestasy.com/wiki/italian-salsa-verde/) - [Does marinating vegetables actually make a difference?](https://zestasy.com/wiki/marinating-vegetables/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)