Grilled Vegetables

I’ve fallen in love with grilling ever since we moved out of Phoenix, Arizona. I knew people who would go out into the blazing sun and stand beside the fire of their grill, even back then. But, we rarely did.

Now, it’s one of my favorite ways to prepare food, giving roasting a run for its money. You get such a fantastic char on everything, and clean up is a breeze with fewer pots and pans.

One of the biggest questions I get is how long to grill vegetables. So, I’m giving you all the best tips and recommendations I have for cooking perfect grilled vegetables every time.

And remember, always clean your grill grates before cooking. Vegetables will stick to dirty grills. So, crank the heat as high as it will go, wait a few minutes, then scrape. Once clean, give the grates a light brushing of oil and you’re good to go!

How To Grill Corn on the Cob

Grilled corn has to be my absolute favorite way to eat corn. I’ve learned how to grill corn on the cob to get perfectly sweet, charred kernels. And, so this one is a staple for my family when corn is in season.

Choosing the right corn makes all the difference. I prefer to buy it freshly picked from one of the farm stands near us. This is usually the freshest you can find.

When you’re buying corn on the cob in the grocery store, look for bright green husks and silks that aren’t dried out. It’s a good idea to open up the end of the stalk to inspect the kernels too.

Grilling corn is actually pretty painless. Aim for a temperature around 400 in your grill, and plan for it to finish cooking in 8 to 10 minutes. Watch it closely (the first few times especially!) and turn each cob to get an even char.

If you are leaving the corn in the husk, remember to wet it down, then expect for it to take as long as 30 minutes. It takes longer for the heat to penetrate through the protective layers of husk.

Everyone loves corn on the cob with plenty of salted butter. But, if you want to really impress your kids, put a batch of this cheese sauce on the table beside the corn.

How To Grill Zucchini

Grilling is the absolute best way to enjoy zucchini. If you like the slight char that comes from roasting, you will love how grilling intensifies that.

How long to grill can vary. So much depends on your individual grill, your taste preferences, and the thickness of your zucchini slices, spears, or halves.

But, as a general rule of thumb, expect zucchini to take 8-10 minutes to grill. Sliced zucchini takes about 8 minutes, whereas halves take a full 10 minutes on my grill.

Regardless of how you prepare the squash before roasting, you will want to flip them halfway through. If you’re feeling adventurous, sprinkle with some french fry seasoning before serving!

How To Grill Bell Peppers

I’ve had a love affair with bell peppers for as long as I can remember. It’s not my favorite veggie, but it probably goes in more dishes than anything other than onions at my house.

Not sure how long to grill bell peppers? It usually takes around 10 minutes if you slice them into strips, or 20 minutes if you halve them or grill them whole.

When done they should be charred in places. And, the skin should be blistered in places. After grilling, you can remove the skins if desired.

I do not usually perform this task. The skin is thin and edible, and I like the taste of the charred bits, after all that is why you grilled them. But, if you plan to can the bell peppers or don’t like the taste or texture, it’s an easy extra step.

Cover the hot peppers with a bowl or other moisture barrier when you take them out of the grill. This allows the steam to loosen the skins. Wait about 15 minutes and you’ll find them easy to remove.

How To Grill Cauliflower

Grilled Cauliflower is charred, crispy, and tender all in one delicious bite. Less mess, no pans to scrub, and no heating up the kitchen in the summer.

Not sure how to grill cauliflower? Start by washing the head and cutting it into somewhat uniformly sized florets. Pat them dry and toss with oil before seasoning.

You’ll want the grill to be somewhere in the 400-450 temperature range. It can be tricky because of the different thicknesses with this vegetable, but you’ll get a feel for how long to leave them on the grill.

Mine are typically ready to turn at about 7-8 minutes on the grill, and finished at the 15-20 minute mark. This yields a nice crispy char on all sides while tender through. Try them with a side of bang bang sauce. You won’t regret it!

How To Grill Onions

Just like with corn, when learning how to grill onions, it’s really important to be picky with your produce. Sweet vidalia or red onion will both caramelize nicely on the grill, transforming that sharp bite into a mellow sweetness.

Peel off the outer layers, trim the ends, and then slice the onions into half-inch rounds. Use a spatula to transfer them to the grill so that they stay intact.

Now, you want to preheat the grill so it’s medium-hot for–right around 400. You’re looking for the onions to get those gorgeous char marks and soften up, which typically takes about 4-6 minutes per side.

But, every grill is different, so keep an eye on them. Flip them only when you see grill marks. Remove them from the heat and let cool a bit. They’re perfect as a topping for burgers or steaks, a side dish, or even in a grilled salad.

How To Grill Artichokes

This one was a bit intimidating for me, but I’m glad I tackled it. And, you will be glad you learned how to grill artichokes, too! They’re a beautiful addition to any meal.

Start by prepping the artichokes. You’ll have to trim the stems and tops, then clip the pointy tips off the outer leaves. Once that’s done, slice them in half and scoop out the fuzzy choke with a spoon.

Now, you can either parboil or steam them for 15-20 minutes, until they’re just becoming tender. After they come out of the water, brush them with olive oil and season with herbs and spices before putting them on the grill to char.

It should take about 5-7 minutes on the grill to get those gorgeous sear marks. After that, flip them over and grill the other side for another 5 minutes or so. And, just like that, you’ve just grilled artichokes.

Before serving, I like to squeeze a bit of fresh lemon over them, or even drizzle them with an herb-infused oil. But, whatever you do–don’t skip the garlic butter dipping sauce.

How To Grill Asparagus

Asparagus is the official welcome to the garden in the spring for me. Knowing how to grill asparagus is essential for breaking out the grill for summer.

Grilling gives the tips a little char and lots of flavor. Season it simply with oil, kosher salt, and pepper you can even give it a squeeze of lemon after grilling to finish it.

Preheat the grill to high heat. Toss a pound or two of fresh asparagus with oil. And season with salt and pepper and toss to coat.

Grill the asparagus for 2 minutes, then flip the spears over, and grill 1-2 minutes until done. The tips should be crispy and the stems fork-tender when done.

How To Grill Eggplant

We never saw eggplant on the dinner table, growing up. But, I’m glad to have made its acquaintance as an adult. It has a smoky and earthy flavor with just a hint of sweetness, and a meaty flesh that makes grilled eggplant a treat.

This is another veggie that you’ll want to slice into half-inch rounds. Remember how to salt eggplant? Once again, you’ll want to salt the slices and let them rest for at least 20 minutes, or up to a full hour. This will help draw out the excess moisture. Then, just pat them dry and you’re ready to grill.

Next, fire up the grill to a medium-high heat. While it’s heating up, brush both sides of the eggplant slices with oil. Sprinkle with salt and pepper, or go wild with your spice rack.

It takes about 5 minutes per side, but watch them closely. You’re looking for those beautiful grill marks to appear. When serving, I like to sometimes sprinkle them with freshly grated Parmesan or fresh herbs.

Air Fried Eggplant Parmesan

Want to know a secret? I’ve never liked eggplant or eggplant Parmesan until I tried making it this way. And now? It’s a solid keeper for family dinners.

Thanks to my brother Miles and his wife Cristina for the original recipe inspiration here. I couldn’t resist trying air fryer eggplant after they told me about it this summer. I’ve changed their recipe a bit, to work with what I had on hand, and the whole family enjoyed it.

If you caught yesterday’s recipe for the above-mentioned Air Fryer Eggplant, you’ve had a sneak peek at the deliciousness that is this Eggplant Parmesan.

Whether you just choose to air fry the eggplant and snack on it with warm marinara sauce or assemble the full recipe and bake it to melted cheese deliciousness, you’re in for a treat.

My husband Sean really likes eggplant and he is so very happy about this eggplant parmesan. I’ve made it a couple of times already and he’s raved each time.

Does it take a little while to air fry the eggplant for a larger recipe? Yes, but it is worth it and the mess is minimal. Classic recipes often call for deep-fried or pan-fried eggplant. While tasty, it risks becoming oil-logged if you aren’t careful with it.

This version uses air-fried eggplant layered between cheese and marinara sauce. Quick homemade sauce is my go-to but store-bought is fine as well. Fresh basil and mozzarella make this a perfect, classic dish.

Air Fryer Eggplant Parm

Air Fried Eggplant Ingredients

• eggplant
• eggs
• milk
• Parmesan
• all-purpose flour
• Panko bread crumbs
• kosher salt
• freshly ground black pepper
• dried Italian seasoning
• garlic powder
• Olive oil spray

Eggplant Parmesan Ingredients

• pasta sauce or marinara, store-bought or homemade
• basil leaves 
• mozzarella cheese
• fresh Italian parsley

Air Fried Eggplant Parm

To Air Fry the Eggplant

1. Preheat the air fryer to 375°F. Peel the eggplant and slice into very thin 1/4″ slices. Lay the eggplant slices out on a wire rack or on paper towels and sprinkle liberally with salt. Let the eggplant sit for about 30 minutes then soak up any excess water that comes out by patting them with paper towels. (Step-by-step photos for salting eggplant can be found in this post.)
2. Using two shallow bowls, add eggs and milk to one and whisk to combine. In the second bowl, combine Parmesan, flour, Panko bread crumbs, salt, pepper, Italian seasoning, and garlic. Stir to combine.
3. Dip an eggplant slice in the egg until fully coated then dip in the dry mixture pressing firmly to make sure to fully coat both sides. Place the coated slice on a clean tray or platter. Repeat with the remaining eggplant slices.
4. Spray the basket of your air fryer with nonstick spray and place eggplant slices in an even layer in the basket. Depending on the size of your air fryer, you may need to do this in multiple batches. Air fry for 6-8 minutes, flip the slices over, and air fry again for another 6-8 minutes, until golden and crispy.

To Assemble the Eggplant Parmesan

1. Coat the bottom of a small casserole dish (choose one that fits inside your air fryer – see below for alternatives) with about 1/2 cup of marinara sauce and layer with eggplant slices. Sprinkle with sliced basil and then top those slices with more marinara and mozzarella cheese, and then repeat with another layer of eggplant, basil, marinara, and mozzarella cheese. 
2. Air fry (or bake in the oven) for 5-10 minutes, until the cheese has melted. Remove from the oven. Sprinkle with additional basil, parsley, and Parmesan before serving.

Air Fryer Vegetables

I am loving the air fryer for small servings of vegetables. They fry up so crispy and delicious in no time at all. Air fryer sweet potatoes are the perfect little crispy bite with a soft interior. They are great as a side, tossed into hash, or tucked into tacos.

Air Fryer Cabbage is tender, crisp, and flavorful and best of all, you can make it in just a few minutes! This is a great side for feeding just a few people and it couldn’t be easier to prepare.

Air Fryer Carrots are a quick and easy way to enjoy roasted carrots without heating up your entire oven or if you just need a single serving. The sweetness of carrots is enhanced when air frying – just like you get when roasting.

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

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Air Fryer Eggplant Parmesan

Air Fryer Eggplant Parmesan is a fresh new way to make classic eggplant parm.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 620kcal

Author Mary Younkin

Ingredients

Air Fried Eggplant Ingredients

• 1 medium eggplant
• 2 large eggs
• ¼ cup milk
• ⅔ cup grated Parmesan plus 2 tablespoons for serving
• ½ cup all-purpose flour
• ¾ cups Panko bread crumbs
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dried Italian seasoning
• 1 tablespoon garlic powder
• Olive oil spray

Eggplant Parmesan Ingredients

• 2 cups pasta sauce or marinara, store-bought or homemade
• 8 fresh basil leaves sliced very thin
• 4 cups shredded mozzarella cheese
• 2 tablespoons fresh Italian parsley chopped small

Instructions

To Air Fry the Eggplant

• Preheat the air fryer to 375°F. Peel the eggplant and slice into very thin 1/4" slices. Lay the eggplant slices out on a wire rack or on paper towels and sprinkle liberally with salt. Let the eggplant sit for about 30 minutes then soak up any excess water that comes out by patting them with paper towels. (Step-by-step photos for salting eggplant can be found in this post.)
• Using two shallow bowls, add eggs and milk to one and whisk to combine. In the second bowl, combine Parmesan, flour, Panko bread crumbs, salt, pepper, Italian seasoning, and garlic. Stir to combine.
• Dip an eggplant slice in the egg until fully coated then dip in the dry mixture pressing firmly to make sure to fully coat both sides. Place the coated slice on a clean tray or platter. Repeat with the remaining eggplant slices.
• Spray the basket of your air fryer with nonstick spray and place eggplant slices in an even layer in the basket. Depending on the size of your air fryer, you may need to do this in multiple batches. Air fry for 6-8 minutes, flip the slices over, and air fry again for another 6-8 minutes, until golden and crispy.

To Assemble the Eggplant Parmesan

• Coat the bottom of a small casserole dish (choose one that fits inside your air fryer – see below for alternatives) with about 1/2 cup of marinara sauce and layer with eggplant slices. Sprinkle with sliced basil and then top those slices with more marinara and mozzarella cheese, and then repeat with another layer of eggplant, basil, marinara, and mozzarella cheese. 
• Air fry (or bake in the oven) for 5-10 minutes, until the cheese has melted. Remove from the oven. Sprinkle with additional basil, parsley, and Parmesan before serving.

Notes

This recipe is written for the small 6″ pan that fits inside my air-fryer. However, once you’ve air fried the eggplant, you can assemble and bake this in any pan you like. A doubled recipe can be baked in a 10″ pan at  375°F for about 5-10 minutes, until the cheese has melted.

Nutrition

Calories: 620kcal | Carbohydrates: 42g | Protein: 39g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 2281mg | Potassium: 903mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1855IU | Vitamin C: 14mg | Calcium: 840mg | Iron: 5mg

Air Fryer Eggplant

For what it’s worth, eggplant has never been super high on my list of favorite foods. It isn’t rational, but over the years, I’ve bought it loving the deep beautiful purple color and trying to convince myself I will love it this time.

Truth be told I can finally say, I have experimented with it and learned how to prepare it. I do absolutely love it. I have been making this version nonstop in my air fryer.

My husband is thrilled because eggplant parmesan has long been a favorite of his and I have avoided making it. Now that I have mastered the eggplant part it is a breeze and he gets it often, he is a happy man.

Breaded eggplant in the air fryer is a breeze! And I’m happy to tell you that I’ve conquered eggplant parmesan as well. It is a recipe you must try!

I am confident that with these recipes you can as well. You can bet I am pretty thrilled with the results if I am sharing them with you now.

Air Fried Eggplant

When making eggplant, there are a few key things to get perfectly creamy but not soggy and mushy eggplant. Peeling, salting, and cooking to the perfect doneness are all important.

Salting the eggplant slices pulls excess moisture out of the vegetable. This liquid is what is knows to carry the bitter flavor that is often associated with eggplant.

After salting, be sure to pat dry so that the breading will stick to the eggplant. Drenching in an egg and milk bath followed by flour mixed with Panko crumbs and Parmesan Cheese will result in a perfectly crispy crust.

This is one vegetable we are not looking for a firm bite after cooking but at the same time, don’t overcook it to mush. Be sure to cook it thoroughly so that it results in a soft, smooth, creamy texture. This allows the flavors you put with it to blend deliciously.

In the past, I have often felt like my eggplant was oil or grease logged. A quick spritz of oil before air frying helps give it the crunch but allows the inside to get soft and creamy but not greasy.

Breaded Eggplant

• eggplant
• eggs
• milk
• Parmesan
• all-purpose flour
• Panko bread crumbs
• kosher salt
• freshly ground black pepper
• dried Italian seasoning
• garlic powder
• marinara sauce
• Olive oil spray
• fresh Italian parsley

Breaded Eggplant in Air Fryer

1. Preheat the air fryer to 375°F. Peel the eggplant and slice into very thin 1/4″ slices. Lay the eggplant slices out on a wire rack or on paper towels and sprinkle liberally with salt. Let the eggplant sit for about 30 minutes then soak up any excess water that comes out by patting them with paper towels. (Step-by-step photos for salting eggplant can be found on this post.)
2. Using two shallow bowls, add eggs and milk to one and whisk to combine. In the second bowl, combine Parmesan, flour, Panko bread crumbs, salt, pepper, Italian seasoning, and garlic. Stir to combine.
3. Dip an eggplant slice in the egg until fully coated then dip in the dry mixture pressing firmly to make sure to fully coat both sides. Place the coated slice on a clean tray or platter. Repeat with the remaining eggplant slices.
4. Spray the basket of your air fryer with nonstick spray and place eggplant slices in an even layer in the basket. Depending on the size of your air fryer, you may need to do this in multiple batches. Air fry for 5-8 minutes, flip the slices over, and air fry again for another 5-8 minutes, until golden and crispy.
5. While the eggplant is cooking, warm the marinara sauce. Remove the crispy eggplant slices from the air fry.

Air Fryer Vegetables.

I am loving the air fryer for small servings of vegetables. They fry up so crispy and delicious in no time at all. Asparagus has become a favorite, quick and easy with minimal prep and no dirty dishes.

Air fryer Brussels sprouts are the popcorn of the vegetable world. There is no way you can eat just one – they are such a great snack or side. 

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Print

Air Fryer Eggplant

This crispy, cheesy, immensely snackable Air Fryer Eggplant is going to change your mind forever about this awesome vegetable.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 672kcal

Author Mary Younkin

Ingredients

• 1 medium eggplant
• 2 large eggs
• ¼ cup milk
• ⅔ cup grated Parmesan
• ½ cup all-purpose flour
• ¾ cups Panko bread crumbs
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dried Italian seasoning
• 1 tablespoon garlic powder
• 1 cup marinara sauce
• Olive oil spray
• 1 tablespoon chopped fresh Italian parsley

Instructions

• Preheat the air fryer to 375°F. Peel the eggplant and slice into very thin 1/4" slices. Lay the eggplant slices out on a wire rack or on paper towels and sprinkle liberally with salt. Let the eggplant sit for about 30 minutes then soak up any excess water that comes out by patting them with paper towels. (Step by step photos for salting eggplant can be found on this post.)
• Using two shallow bowls, add eggs and milk to one and whisk to combine. In the second bowl, combine Parmesan, flour, Panko bread crumbs, salt, pepper, Italian seasoning, and garlic. Stir to combine.
• Dip an eggplant slice in the egg until fully coated then dip in the dry mixture pressing firmly to make sure to fully coat both sides. Place the coated slice on a clean tray or platter. Repeat with the remaining eggplant slices.
• Spray the basket of your air fryer with nonstick spray and place eggplant slices in an even layer in the basket. Depending on the size of your air fryer, you may need to do this in multiple batches. Air fry for 5-8 minutes, flip the slices over and air fry again for another 5-8 minutes, until golden and crispy.
• While the eggplant is cooking, warm the marinara sauce. Remove the crispy eggplant slices from the air fryer, sprinkle with parsley, and serve with marinara sauce.

Nutrition

Calories: 672kcal | Carbohydrates: 96g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 200mg | Sodium: 3340mg | Potassium: 1310mg | Fiber: 14g | Sugar: 17g | Vitamin A: 1448IU | Vitamin C: 16mg | Calcium: 594mg | Iron: 9mg

Why Salt Eggplant?

Salting your eggplant slices pulls excess moisture out of the vegetable. This liquid is what is know to carry the bitter flavor that is often associated with eggplant.

Salt also helps to shrink the size of the plant cells which are spongy in nature. This reduces the air pockets throughout the eggplant and keep it from absorbing too much oil, which often results in that greasy mouth-feel you can get when eating eggplant.

How To Salt Eggplant

First, peel the eggplant. (We like this peeler.) The skin can often be tougher in texture depending on the age of the eggplant.

After peeling cut into 1/4 – 1/2 inch rounds. Then generously salt the eggplant and let rest in a colander or on a rack for an hour. (I use these cooling racks for so many more things than baking use.)

After letting the moisture drain, press or squeeze the slices a bit to remove any remaining liquid. Then pat them dry.

You can also rinse the eggplant before drying, but I’ve never been bothered by the amount of salt that remains on the surface.

Once you’ve salted your eggplant, you’re ready to make the crispy, cheesy, immensely snackable Air Fried Eggplant that is going to change your mind forever about this awesome vegetable.

Air Fryer Eggplant Parmesan is a fresh new way to make classic eggplant parm. Crispy, lightly breaded slices of eggplant don’t get too soft in this recipe process, and they form delicious layers between all that sauce and cheese.

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How to Salt Eggplant

Salting eggplant is key to managing the creamy texture of the vegetable. Proper salting reduces the bitterness of an eggplant.

Course Side Dish

Cuisine Mediterranean

Prep Time 10 minutes minutes

1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 29kcal

Author Mary Younkin

Ingredients

• 1 medium size eggplant
• 2-3 teaspoons kosher salt

Instructions

• Peel the eggplant and slice into ¼-½ inch rounds, depending on how you'll be using the eggplant.
• Salt the eggplant and let rest in a colander or on a rack for at least one hour.
• Press or squeeze the slices a bit to remove any remaining liquid. Then pat them dry.

Nutrition

Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1165mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.3mg