Give the cutting board a rest:
Doesn't that sound nice? It is nice to grill a whole vegetable, and then to turn that whole grilled vegetable into a meal. My favorite part about knowing how to grill whole vegetables is that there's next to nothing I need to do to those vegetables before I start cooking them.
I've been throwing a lot of whole vegetables onto the grill this summer, and I'm not done yet. I've made many versions of whole—the skin turns black and is easy to peel off, and the flesh inside turns super-silky and smoky. But I also fell in love with coal-roasting whole beets, grilling a whole eggplant until it turns to delightful mush, and grilling a whole head of cauliflower while basting it with a spicy BBQ-ish sauce for a show-stopping centerpiece to a vegetarian dinner.
The next day, I stained my hands red while pulling the charred skins off, then sliced the soft and rosy roasted beets into wedges. They were pleasantly smoky and deeply flavorful—especially after I tossed them in olive oil and vinegar and piled them on a plate with burrata mozz, crushed Castelvetrano olives, and cherries. With lots of bread for lunch, those beets were divine.
Sure, that salad would be great with oven-roasted beets too, but the smoky char aroma infused into the beets is something special, and I didn't have to heat up the oven, either. Plus, the act of repurposing my dinner coals to prepare for tomorrow's lunch felt pretty clever. And the act of burying whole dirty beets into smoldering coals had a bit of romance to it, too.Any tough-skinned vegetable, like sweet potatoes or regular potatoes, is a good contender for a slow roast in dying coals.
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