Asparagus tops as well as broccoli and cauliflower florets carmelize nicely on the grill, bringing out a nutty sweetness that pairs well with similar flavors.
How To Grill - Trim the tough stems off the bottom to create crisp but tender results. Cut broccoli and cauliflower into florets or the cauliflower into slices. Cook asparagus and broccoli on direct heat, while cauliflower can be cooked more slowly with indirect heat. Blanche them briefly if you’re worried about burning them. You may want to use a grill basket on an outdoor grill to prevent broccoli or cauliflower florets from falling through the grates, while asparagus and broccolini can be placed perpendicular to the grates. Adding a light spray or coating of oil can help prevent vegetables from sticking to the grill or grill basket.
Recipe Ideas - A simple preparation of olive oil and salt are enough to make these vegetables shine. Spritz some lemon juice over top after veggies are cooked to bring their flavors to life. Parmesan, breadcrumbs and red pepper, which are best added after vegetables have been grilled, also work well with their natural nutty flavor, like in this Grilled Cauliflower with Lemony Breadcrumbs recipe. These vegetables also pair well with a mustard sauce, like the Mustard Infused Broccoli made with the KitchenAid Smart Oven+ Grill Attachment. You can even make a sauce out of your grilled vegetables, like in this Pasta with Grilled Apsaragus Pesto.