How to Grill Vegetables Without a Grill

Do You Love to Eat Vegetables?

Vegetables cook fast and are excellent with just a trace of grilled smoke. Plus, unlike a steak, chicken, or burger, you don’t have to worry about whether they’re over-or underdone in the middle. In most situations, just glancing at the veggies will tell you if they are ready. Here are some pointers for making great grilled veggies. Is there no grill? Not an issue. Here are four different methods to “grill” indoors.

Rediscover Your Broiler

Consider your broiler to be an upside-down barbecue. Heat is generated from the top rather than the bottom. While you won’t get those gorgeous grill markings (or the smokey flavor of charcoal), you should be able to create a respectable char. Most quick-cooking grilled dishes will work well with the broiler (low and slow recipes using indirect heat, on the other hand, will not).

Some ovens just have a broiler drawer, but if your broiler is really in the oven cavity, position your rack 4 to 8 inches from the heat, depending on how soon you want the food to cook (4 inches away is like high to moderately high heat on the grill).

Arrange the meat on the broiler pan that came with the oven (it has ridges so excess fat drops down into a lower cavity) or on a strong rimmed baking sheet, depending on the type of boiler you use. If you don’t like cleaning, line the pans with foil first.

Keep the oven door slightly ajar during broiling and inspect the food often to ensure it doesn’t burn. Remove the pan and turn the meal halfway through. Most steaks and chops are ready in 8 to 10 minutes.

Score A Grill Pan As Follows

A cast-iron grill pan contains ridges that allow fat to drain off and away from the food, giving you great-looking grill marks if it’s hot enough. Grill pans are hefty and take up a lot of room, therefore they may not be suitable for the smallest kitchens. The good news is that they are reasonably priced (a nice cast-iron skillet will normally set you at about $33). Grill pans, like broilers, are great for quick-cooking dishes and will not impart a smoky taste to food.

Use Smoky Ingredients

Adding smoky items to meals is likely the simplest technique to simulate grilled flavor, and you may use them in conjunction with the two ways described above. Smoked salt or smoked paprika can be sprinkled over meat or fish, smoked olive oil can be drizzled on vegetables, and chipotle chilies (whole, powdered, or canned) can be used in sauces and marinades. And, of course, there’s always the tried-and-true liquid smoke. Use it sparingly to prevent meals from tasting as they came from an ashtray.

Set Up An Indoor Smoker 

Okay, so smoking isn’t the same as grilling. That’s all there is to it. However, if you want the haunting, persistent smokey taste of a charcoal grill or smoker but without the char, you may obtain it indoors, within limits.

To do so, take a lead from chefs, who are smoking everything from butter to uni with the use of a little equipment known as The Smoking Gun. (They also like the Cameron indoor stovetop smoker.)

But you don’t even need to buy any extra equipment. Simply use this do-it-yourself method: Open a window or turn on a fan first.

Line a wok or disposable aluminum pan with heavy-duty foil, then sprinkle with tiny dry hardwood chips (such as applewood). Cover the chips with another layer of foil, followed by a rack. Poke holes at the top of your rack and wrap them with foil.

Place the strung smoker over a high-heat burner. When smoke begins to rise from the pan at an even rate, put the food to be smoked on the rack (stick with cut vegetables, fish fillets, and smaller pieces of meat) and closely cover the “smoker” with foil. Cook for 30 seconds to 1 minute, then uncover, take the dish from the smoker, and continue cooking as usual (like, perhaps under the broiler or in a grill pan).

Best vegetables to Grill

Try these vegetables

  • Zucchini
  • Corn
  • Yellow squash
  • Tomatoes
  • Bell Peppers

How to Grill Vegetables Without a Grill

Prep Time: 10 minutes

Cook Time: 4-12 minutes

Total Time: 14-22 minutes

A stovetop grill pan is a great way to cook vegetables and fruits indoors in the comfort of your kitchen. Learn how to grill vegetables without a grill.

Ingredients Required

For spice mix

  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Pinch of red pepper flakes
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black pepper

For vegetables

  • Corn, shucked
  • Zucchini cut lengthwise into 1/4-inch-thick slices
  • Yellow squash cut lengthwise into 1/4-inch-thick slices
  • Medium to large tomatoes, sliced 1/4-inch-thick
  • Bell peppers, cut into 3-inch wide strips
  • Olive oil

Instructions to Follow

Step 1-Preheat a grill pan on the stove over medium-high heat for 4-5 minutes.

Step 2-In a small bowl, combine the cumin, paprika, red pepper flakes, salt, and pepper

Step 3-Toss the vegetables in olive oil and the spice mix.

Step 4-To know if the grill pan is hot enough, flick a little water on it. The water should sizzle and steam on contact.

Step 5-Start by grilling a zucchini or squash slice or pepper to test the temperature of the pan.

Step 6-Adjust the heat of the burner as necessary.

Step 7Continue grilling the vegetables, making sure not to crowd the pan.

Step 8- Serve!

Corn: Grill the corn turning as you see grill marks on the cob, about 10 to 12 minutes.

Zucchini and yellow squash: Grill the zucchini and squash for about 3 to 4 minutes per side until grill marks appear.

Bell peppers and tomatoes: Grill the peppers and tomatoes for about 2-3 minutes per side until grill marks appear.

To Wrap it Up

However, this is not the approach to use in your kitchen for grilling a full hog shoulder. If that’s what you’re looking for, it’s time to hit the road.

Vegetables are healthy to eat as they contain a lot of vitamins. It is necessary to make vegetables part of your daily meal.

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