Vegetables and Herbs You Can Grow for the Barbecue

Barbecuing is the most popular summer activity, one that really cannot be done without. And we will advise you on how to choose the right meat and how to marinate it, which vegetables are most suitable for the grill, what the main rules of grilling are and what to avoid. The Grilling Ten Commandments: 1.) The meat should be marinated at least 3 hours in advance. 2.) The grill racks should be washed before grilling. 3.) Use porcelain or glass dishes for marinating the meat. 4.) When turning the meat, use kitchen tongs. Meat should not be pierced with a fork, because it would then lose its juice. 5.) During grilling the meat should be brushed with marinade or oil. 6.) Always keep plates ready for serving the meat, because it should be eaten fresh. 7.) Only lean meat should be grilled, so that fat does not drip from the meat into the fire. 8.) To shorten the grilling time of chicken, pound it beforehand. 9.) After grilling it is good to clean the grill again and to clear the brush of dirt. 10.) Do not be afraid to experiment, there are a hundred ways to grill. How about grilled vegetables Grilling vegetables is very easy, because they do not need any preparation beforehand, just cutting into larger slices. You can brush the vegetables with oil or herb butter during grilling. They can also be seasoned. All to your liking. The most suitable vegetables for grilling are: aubergine, courgette, pepper, tomato, sweetcorn, kohlrabi, potatoes or also pattypan squash. Which one you choose is up to you, you can try anything. To make the flavour of the vegetables more pronounced, it is good to make a marinade of oil and spices. Grilled vegetables are best served with a homemade dressing. You can make it from ketchup, mustard, tartare sauce... Dressing tip: Mix plain yoghurt with a little mayonnaise, then add crushed garlic, salt and pepper. How to grill meat properly The basis is to choose delicious meat, which should be lean, because fat would drip from fatty meat into the fire and could make it flare up more. For grilling meat, the right marinade is important, and the meat should be left in it for at least 3 hours before grilling. The meat will be wonderfully seasoned and juicy. Above all, do not overdo the salt, because it could dry the meat out. A simple marinade consists of oil, to which we can add spices or herbs. If you do not have time for your own marinade, garlic oil, pepper oil or also dill oil is available. Tip: Try grilled mushrooms stuffed with blue cheese or grilled Hermelín cheese marinated in herb oil. We wish you a successful grilling season ;-)

In brief: The best vegetables for the grill are those you grow yourself – aubergine, courgette, pepper, tomato, sweetcorn, kohlrabi and pattypan squash. Most of them you sow in March to April to raise seedlings, and plant in the bed or in containers after the last frosts in May.

Sowing for seedlings	March–April, warmth 20–25 °C
Planting in the bed	after 15 May (after the last frosts)
Spacing	40–60 cm depending on the type
Watering	regular, generous, without overwatering
Harvest	July to September

Before the grilling season starts, it is worth planning the bed so that vegetables from your own garden end up on your plate too. Aubergine, courgette, pepper, tomato, sweetcorn, kohlrabi or pattypan squash can only do the barbecue good – they add colour and flavour and you do not have to buy them.

In this overview you will find when and how to sow or plant each type, what their requirements are for the site, and what to do so that they are juicy rather than dried out on the grill.

Sowing and planting dates

Most vegetables suitable for the grill come from heat-loving species, and so here they are grown from pre-grown seedlings. The exception is sweetcorn, which can be sown directly into the bed once the soil has warmed up enough.

Type	Sowing for seedlings	Planting / direct sowing	Spacing
Aubergine	February–March	after 20 May	50–60 cm
Courgette and pattypan squash	April	after 15 May	80–100 cm
Pepper	February–March	after 20 May	40–50 cm
Tomato	March	after 15 May	40–50 cm
Sweetcorn	–	direct sowing from mid-May, depth 3–4 cm	30 × 70 cm
Kohlrabi	March–April	4 weeks after sowing	25–30 cm

How to raise seedlings at home

Aubergine, pepper and tomato are worth raising from seed on a windowsill or in a greenhouse, because the outdoor season here is too short for them to ripen fully.

Sow the seeds into seed compost to a depth of 0.5–1 cm and keep the temperature at 20–25 °C until they germinate.
After germination, move the seedlings to a bright place, ideally with supplementary lighting, so that they do not grow long, weak stems.
As soon as the seedlings have 2–3 true leaves, prick them out into individual pots.
About two weeks before planting out, harden the seedlings off – expose them to the outdoor air and sun for a few hours a day.
Plant out only after the last frosts, in the early evening or in overcast weather, so that the seedlings do not suffer unnecessarily.

Site, soil and watering

All these types like a sunny, sheltered spot and nutrient-rich, well-drained soil enriched with compost. Aubergine, pepper and tomato also appreciate a warmer microclimate, which is why they thrive next to a wall or in a cold frame. Watering must be regular and generous, especially for courgette and pattypan squash, whose large leaves evaporate water quickly – when moisture is lacking, the fruits turn bitter or woody.

Feeding and care during the season

At planting, work compost or well-rotted manure into the planting hole; during the main growing period then feed roughly once every three weeks with a fertiliser with a higher proportion of potassium, which supports fruit formation. Tomatoes and peppers are best tied to a stake or support, whereas courgette and pattypan squash need plenty of room around them so that their leaves do not threaten neighbouring beds.

Diseases and pests

The most common problem is powdery mildew on the leaves of courgette and pattypan squash in a dry and warm summer – regular watering at the root (not on the leaves) and sufficient spacing between plants for air circulation help. On tomatoes and aubergines watch out for the Colorado potato beetle and potato blight, and on sweetcorn for the European corn borer, whose occurrence is limited by crop rotation in the bed.

Harvesting and use on the grill

Harvest aubergine, courgette and pepper young, while the skin is glossy and the flesh firm – overripe fruits are less juicy on the grill. Before grilling, cut the vegetables into thicker slices, brush them with oil and grill on both sides until tender, without needless salting beforehand, so that the vegetables do not release water. Sweetcorn only needs brief boiling and then finishing on the grill on the cob; grill kohlrabi in thin slices for just a few minutes on each side.

Harvest aubergine and pepper gradually throughout the summer as they ripen – regular picking encourages the plant to set further fruits. It is better to pick courgette young, 15–20 cm long; overgrown ones have tougher seeds and less flavour. You can tell that sweetcorn is ripe for grilling by the browned, dry silk at the top of the cob and by the kernels, which release milky white juice when pressed with a fingernail.

Herbs that only enhance grilled vegetables and meat

Besides vegetables, a handful of fresh herbs also belongs in the bed next to the grill. Thyme, rosemary and oregano tolerate drought and sun just as well as pepper and aubergine, so they do not mind being grown together in the same bed. It is enough to add fresh sprigs to the vegetables just before the end of grilling, or to rub the grill with them together with oil – otherwise the intense heat quickly destroys the aroma of the herbs.

Basil, on the other hand, is more sensitive to cold and drought, so grow it rather in a pot near the kitchen, where you can easily reach it. Parsley or celery leaves suit a marinade and also make a fresh garnish for the plate after grilling.

Frequently asked questions

Which vegetable is easiest for beginners to grow for the grill?

The easiest are courgette and pattypan squash – they grow quickly, tolerate small mistakes in care, and one plant gives a harvest for the whole summer. Pepper and aubergine need to be raised from seed for longer and are more demanding as regards warmth.

When is the best time to plant heat-loving vegetables outdoors?

Only after the so-called Ice Saints, that is, roughly after 15–20 May, when night frosts are no longer a threat. Earlier planting will only slow the plants down or destroy them.

How can I make sure grilled vegetables are not watery?

Harvest the vegetables young and fresh, dry them before grilling and do not cut them into slices that are too thin – thin slices quickly lose water and shrivel.

Can courgette or pepper also be grown in a pot on a balcony?

Yes, in a sufficiently large container (at least 20 litres) and in a sunny spot both types thrive, they just need more frequent watering than in a bed, because the substrate in a pot dries out faster. For courgette, allow one plant per container, because its leaves take up a lot of space even in height.

How long can home-grown vegetables be stored before grilling?

Aubergine and pepper keep in the fridge in a bag with a small air hole for about a week, courgette a little longer. But they have the best flavour and texture freshly picked, so it is good to plan the harvest for the day when you will really be grilling.

Why do tomatoes and peppers in the bed not flower or set fruit?

The most common cause is lack of sun, over-feeding with nitrogen at the expense of flower formation, or low night temperatures at the time of flowering. A sunny position and a balanced fertiliser with phosphorus and potassium help.

Sources

Updated: 10 October 2026