Fall Vegetables You Should Be Grilling

Fall Vegetables You Should Be Grilling

Veggies are just So Good!

You can feel it the air. Fall is on its way. But that doesn’t mean you should put away the grill! In fact, the cooler temps make it even more enjoyable to stand over a hot barbecue, so we’ve put together a list of the best fall veggies to grill keeping the outdoor barbecue season alive and well for several weeks to come.
Before putting any vegetables on the grill, toss with a cooking oil of your choice, sprinkle with salt, pepper, and other favourite seasonings. It’s that easy!


Prolong your summer by grilling up these fall favourites:


Sweet Potatoes

Potatoes with added natural sweetness. Can you get any better than that? They are available year round but are more flavourful and deeper in colour once autumn hits. When grilled, they can be used as wedges, mashed, or in soups.
Prep: Cut in 1/4-inch (5 mm) thick slices.
Cooking time: 15 minutes, turning once.


Brussel Sprouts

If you’re one of those people who say they don’t like these little sprouts, then you haven’t had them grilled. The crispy, seared outer layers achieved by the high temp of the grill are to die for! Before grilling over a high temp, either parboil them first or cook over indirect heat to soften up the middles.
Prep: Trim off the stem and pull off dark outer leaves, cut in half. Place brussels sprouts in a large microwave-safe bowl with 1/4 cup of water. Cover with a paper towel and microwave on high for 4 minutes.
Cooking Time: 4-5 minutes per side.



Does anything scream fall like the pumpkin? Leave the big pumpkins for the kids to carve and use the smaller sugar pumpkins on the charcoal grill. They take a while to soften over indirect heat which gives them plenty of time to soak in that smoky flavour. You will never use the oven again to roast pumpkins. Once grilled, pumpkin can be used on its own, in soups and filling in ravioli.
Prep: Cut in half, scoop out seeds.
Cooking Time: 45-60 minutes flesh side down.


Butternut and Acorn Squash

Squash is similar to pumpkin in that it takes a while to grill over indirect heat. But when it’s done, you will have amazing sweet, creamy squash to use on its own, in soups or as a pasta sauce/filling. Finish over direct heat to get a beautiful sear and enhanced flavour.
Prep: Cut in half, scoop out seeds
Cooking Time: 15 minutes over direct heat, another half hour over indirect heat or vice versa. Flesh side down.



Not just for coleslaw and sauerkraut. The leaves char and crisp up perfectly on the grill while keeping a soft texture full of smoky flavour. 
Prep: Cut into wedges with the root intact to hold it together on the grill.
Cooking Time: 2 minutes per side over direct heat until charred on all sides.



A unique vegetable with a strong anise flavour, however, when grilled and charred to perfection, it transforms into a sweet, sophisticated, earthy treat. Use on its own, or add to salads and soups.
Prep: Cut in half.
Cooking Time: Grill over high heat until charred and slightly softened, 3 to 4 minutes per side. Remove from grill and roughly chop, discarding any remaining pieces of core.



The cauliflower has been hugely popular in recent years as a low carb substitution. Proving itself as the ultimate in versatility, it has appeared on dinner tables disguised as mashed potatoes, hidden in pizza crusts and has turned dairy-free soups into creamy, decadent dishes. But have you tried grilling it? You'll thank us!

Prep: Cut into 1/2 inch "steak" pieces leaving the stem intact.
Cooking Time: Grill over direct heat until charred on each side. Move to indirect heat and let cook until tender, about 10-20 minutes depending on thickness.


For full recipes including vegetarian options, visit our recipe section on our website. To speak with one of our experts, contact us here or visit us in store. We look forward to helping you choose the perfect grill, accessories and seasonings for your next barbecue.

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  • Taylor Mitchell