Grilled Vegetables

Grilled vegetables are fresh vegetables that have been cooked over direct heat, such as on a grill or in an oven with a broiler setting. Common vegetables include zucchini, eggplant, bell peppers, onions, and corn. Grilling imparts a smoky flavor and slightly charred texture.

Manufacturers use grilled vegetables to add a smoky flavor, tender texture, and visual appeal to packaged foods. They are often found in frozen vegetable blends, ready-to-eat meals, pasta dishes, and grain bowls. The grilling process enhances the natural sweetness of the vegetables.

Grilled vegetables are a source of fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) considers vegetables to be safe and wholesome foods. No specific regulatory evaluations are needed for whole, unprocessed vegetables as food ingredients. Concerns about grilling primarily relate to the potential formation of compounds like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) at very high temperatures, which are also found in grilled meats.