How to Grill Vegetables (Portobello Mushrooms)

When most people think of grilling, they think of meat. But if done right, grilled vegetables can yield just as much flavor, and with fewer calories and a smaller price tag to boot. And the portobello mushrooms and balsamic vinegar in this recipe will give you that umami flavor you look for in a good grilled steak. So if you’re firing up the grill this summer, throw these delicious vegetables on. Or if – like me –  you live in a tiny apartment and don’t have the space or clearance for a grill, a grill pan will work wonders. These grilled vegetables will work as a snack, side, or a main, depending on how hungry you are. Bon appetit!

INGREDIENTS

• Portobello mushrooms
• Assorted vegetables of your choice (such as bell peppers, zucchini, eggplant, onions, etc.)
• Olive oil
• Balsamic vinegar (optional, for marinating)
• Salt and pepper to taste
• Fresh herbs (such as thyme or rosemary) for garnish (optional)

KITCHEN TOOLS

• Grill or grill pan
• Tongs or spatula
• Brush or basting brush
• Knife
• Cutting board
• Mixing bowl (if marinating)

INSTRUCTIONS

Step 1: Prepare the grill.

• Preheat your grill to medium-high heat. If using a grill pan, place it over medium-high heat on your stovetop.

Step 2: Clean and prepare the vegetables.

• Clean the portobello mushrooms and remove the stems. Use a spoon to gently scrape out the gills on the underside of the mushroom caps, if desired. Slice any larger vegetables into manageable sizes.

Step 3: Optional: Marinate the vegetables.

• In a mixing bowl, combine olive oil, balsamic vinegar, salt, and pepper. Toss the vegetables in the marinade, ensuring they are evenly coated. Allow them to marinate for about 15-30 minutes to enhance the flavors (optional).

Step 4: Brush with oil.

• Lightly brush both sides of the portobello mushrooms and vegetables with olive oil. This will prevent sticking and help achieve a nice grill mark.

Step 5: Grill the mushrooms.

• Place the portobello mushrooms on the grill, gill side down. Cook for approximately 4-5 minutes per side, or until they become tender and grill marks form. Use tongs or a spatula to carefully flip them halfway through.

Step 6: Grill the vegetables.

• Place the marinated or brushed vegetables on the grill. Cook them for about 3-5 minutes per side, or until they become tender and develop grill marks. Flip them carefully with tongs or a spatula to ensure even cooking.

Step 7: Remove from the grill.

• Once the portobello mushrooms and vegetables are cooked to your desired tenderness and grill marks have formed, remove them from the grill using tongs or a spatula. Transfer them to a serving platter.

Step 8: Season and garnish.

• Sprinkle the grilled vegetables and portobello mushrooms with salt and pepper to taste. If desired, garnish them with fresh herbs like thyme or rosemary for added flavor and presentation.

Step 9: Serve and enjoy!

• The grilled vegetables, including the delicious portobello mushrooms, are now ready to be served. They can be enjoyed as a side dish, added to salads or sandwiches, or even served as a main course. They are versatile and full of flavor.

If you enjoyed this article or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other cooking lesson articles I’ve created – here.