Grilling Vegetables: Pro Tips, Best Picks & BBQ Pairing Advice

Why Fall is One of the Best Seasons for Grilled Vegetables

Grilling doesn’t stop when summer ends—and it shouldn't. Fall is prime time for flavorful, hearty vegetables that hold up beautifully on the grill. With cooler temps and bold seasonal flavors, it’s the perfect opportunity to put your grill to work in new ways.

Whether you’re pairing them with ribs, brisket, pork loin, or just looking for a satisfying side dish, grilled fall vegetables offer color, crunch, and depth of flavor that’s hard to beat.

Not every veggie is built for the grill. Some wilt, fall apart, or lack the texture to handle direct heat. These are the go-to fall vegetables that hold up and shine on the grill:

Brussels Sprouts

• Compact, hearty, and perfect for skewers or grill baskets.
• Develops crispy outer leaves and a smoky, caramelized bite.
• Excellent with pork or beef.

Sweet Potatoes

• Natural sugars caramelize over fire, creating crispy edges and tender centers.
• Can be grilled in rounds, wedges, or cubes.
• Great with poultry, BBQ chicken, or ribs.
  

Butternut & Acorn Squash

• Firm texture makes them ideal for direct or indirect heat.
• Sweet and nutty when grilled, pairing well with smoked meats.
• Slice into ½” crescents or chunks.

Carrots

• Dense and sweet—perfect for charring.
• The smoke enhances their natural earthy flavor.
• Use thick sticks or halved carrots to avoid falling through grates.

Cauliflower & Broccoli

• Break into large florets or cut “steaks” for structure.
• Smoky, toasty edges and firm texture hold up well.
• Excellent side for BBQ pork, chicken, or brisket.
  
  

Beets

• Sweet and earthy with firm flesh.
• Peel, slice thick, and grill for a colorful side.
• Delicious with goat cheese or tangy sauces.
  

Mushrooms (Portobello, Shiitake, Cremini)

• Rich umami flavor and great meat-like texture.
• Absorb marinades well and hold up to grill heat.
• Great with steaks or as a vegetarian option.

 

8 Pro Tips for Grilling Fall Vegetables

Grilling fall vegetables isn’t complicated—but getting the perfect balance of texture, char, and flavor takes a little know-how. Use these tips to get it right every time:

1. Cut for the Grill (Not the Oven)

• Larger, uniform cuts hold up better and grill more evenly.
• Aim for ½–¾” thickness to balance char with tenderness.
• Avoid overly thin slices—they burn fast and stick easily.
  

2. Use Indirect Heat for Denser Veggies

• Sweet potatoes, squash, and beets benefit from indirect heat or lower temp grilling.
• Start them on indirect heat and finish with a quick sear for char.
  

3. Pre-Oil Your Veggies, Not the Grill

• Toss your veggies in oil before grilling to prevent sticking.
• Bonus: Oil helps seasonings cling and promotes browning.
  

4. Season Simply but Effectively

• Salt + pepper go a long way, but don’t be afraid to add garlic powder, smoked paprika, or a pinch of cayenne for heat.  Our favorite vegetable seasoning is Big Poppa's Desert Gold.
• A touch of acid (lemon juice or vinegar) after grilling brightens up the flavor and cuts through richness.
  

5. Use the Right Tools

• Grill basket: Keeps small veggies from falling through.
• Skewers: Great for Brussels sprouts, mushrooms, and sliced squash.
• Foil packets: Help retain moisture for drier veggies (e.g. beets, carrots).
  

6. Cook in Batches by Texture

Don’t mix fast-cooking and slow-cooking veggies in one batch.

• Group hearty (beets, carrots, squash) separately from tender (mushrooms, onions, bell peppers).
• This avoids undercooking or burning any individual type.
  

7. Watch for Carryover Cooking

Veggies continue to soften after coming off the grill.

• Pull them off when slightly underdone to avoid mushy textures.
• Let them rest on a platter uncovered to maintain structure.
  

8. Finish with a Glaze, Sauce or Extra Seasoning

• A drizzle of balsamic reduction, honey mustard, or hot sauce adds depth.
• Try Big Poppa’s Jalapeño Lime, Desert Gold, or Happy Ending as post-grill seasoning boosts.
  
  

Common Grilling Mistakes to Avoid

❌ Overcrowding the Grill

• Overcrowding leads to steam, not char.
• Leave space between pieces to allow even cooking and crisp edges.
  

❌ Skipping the Preheat

• A properly preheated grill prevents sticking and gives veggies that signature sear.
  

❌ Using Too Much Oil

• A light coating is enough—excess oil causes flare-ups and soggy texture.
  

❌ Walking Away

• Veggies cook fast! Stay nearby and flip frequently for even browning.
  

❌ Using High Heat for Everything

• Not all veggies love scorching heat.
• Use medium to medium-high heat for better control and caramelization.
  
  

Best Seasonings and BBQ Rubs for Fall Vegetables

Fall vegetables are the perfect canvas for bold, smoky flavors. Here are some Big Poppa Smokers rubs and seasonings that pair exceptionally well:

• Sweet Money – amazing on sweet potatoes, squash, and carrots
• Desert Gold – bright, citrusy, perfect on cauliflower and broccoli
• Jalapeño Jalapeno – adds zip to mushrooms and Brussels sprouts
• Cash Cow – savory and robust on portobello and eggplant
• Cuckoo Racha – limited time spicy hit—drizzle or dust post-grill

These seasonings not only add bold flavor but help create a savory crust on the veggies.

Perfect Pairings: What to Serve With Grilled Fall Vegetables

Grilled veggies shine best as sides—but they also balance rich, smoky meats. Here’s what they pair with beautifully:

Use your fall veggies to add color and contrast—they bring balance to rich cuts and a sense of seasonality to the plate.

Why Fall Veggies on the Grill Matter for Backyard Cooks and Competitors

Fall vegetables aren’t just filler—they can:

• Add color and texture to BBQ competition turn-in boxes
• Impress judges with creativity and execution
• Round out your backyard plate with health and flavor
• Serve as vegetarian options for non-meat guests
  

Grilling fall vegetables is a smart, flavorful way to make the most of the season. With the right prep, seasoning, and attention to texture, you’ll turn humble veggies into standout sides that complement any BBQ spread.

Shop Your Favorite Fall Seasoning Now

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5 FAQs About Grilling Fall Vegetables

What fall vegetables grill best without falling apart?

Brussels sprouts, sweet potatoes, squash, carrots, beets, mushrooms, and cauliflower all hold their texture well when grilled.

Should I peel vegetables like squash or beets before grilling?

Yes, for butternut squash and beets. The skin is tough and doesn’t soften much. Acorn squash skin is edible when grilled but optional to peel.

How do I prevent grilled veggies from sticking to the grates?

Preheat your grill, lightly oil the veggies—not the grates—and use a clean, brushed surface. A grill basket also helps.

Can grilled vegetables be made ahead of time for parties or meal prep?

Absolutely! Grill them the day before, refrigerate, and reheat in a skillet or oven. They maintain flavor and texture well for 3–4 days.

Do I need to boil or microwave dense veggies before grilling?

It’s optional, but pre-cooking sweet potatoes or squash slightly can shorten grill time and help them cook more evenly.