Grilling vegetables for a larger group requires planning to achieve even cooking, varied textures and complementary flavours. With zucchini, mushrooms and onions already on the menu, omitting bell pepper and cherry tomatoes opens opportunity to broaden the selection with vegetables that char well, hold their shape, or benefit from brief parboiling. Consider colour, cook time and how each vegetable will be served alongside the main proteins. A balanced mix will offer sweet, smoky and slightly bitter notes, and will present well for 12 guests when prepared and seasoned with a few simple techniques.
Vegetables that pair well Select additions that cook at similar rates or that can be prepared to match the set cooking time. Good options include asparagus, eggplant, yellow squash, fennel, thinly sliced carrots, corn, sweet potatoes, beets, radishes and Brussels sprouts. Small heads of bok choy, leeks, and garlic cloves in their skins also work well. If bacon-wrapped ideas are desired, substitute smoked turkey or smoked beef for bacon, and use chicken or turkey or beef or lamb sausages if including grilled sausages as a side.
Preparation and cooking notes Prepare vegetables to promote even cooking and to reduce excess moisture. Slice dense vegetables thinly or in uniform pieces; parboil or microwave root vegetables briefly before grilling to ensure tenderness; salt and pat dry squash to reduce surface moisture so it chars rather than steams. Use skewers or a grill basket for small items, and consider foil pouches for fingerling potatoes or beets. Brush all vegetables lightly with oil to prevent sticking and to promote caramelisation.
Seasoning and finishing Simple seasoning enhances grilled vegetables without overpowering them. Use olive oil, salt and freshly ground pepper as a base. Finish with acid such as lemon juice or a splash of vinegar, or with a drizzle of soy sauce or sesame oil for an Asian-leaning profile. Fresh herbs and a little butter or a neutral oil after grilling add richness. For stronger umami, a light brush of fermented bean paste or a soy-based glaze is appropriate where desired.
Practical menu integration Coordinate vegetables with other sides to avoid repetition of starches. Since the main proteins include chicken and sausages, favour vegetables that add colour and contrast and that complement smoky grilled flavours. For ease of service, group vegetables by cook time and grill in batches, keeping items warm in a low oven. Consider one or two standout preparations for variety, such as fennel roasted until tender, or parboiled sweet potato slices finished on the grill.
Suggestions to consider:
- Asparagus for quick char and bright flavour
- Eggplant for meaty texture, if guests do not avoid nightshades
- Fennel for a sweet, aniseed note when grilled
- Thinly sliced carrots or parboiled sweet potato for sweet, caramelised edges
Comparison of common additions and why they work:
| Vegetable | Why it works |
|---|---|
| Asparagus | Quick to char, bright flavour, attractive presentation |
| Eggplant | Holds up to heat, absorbs oil and seasoning, meaty texture |
| Fennel | Becomes sweet, subtle anise aroma, pairs well with carrots |
| Carrots / Sweet potato | Sweetness that caramelises, benefit from thin slicing or par-cooking |