Top Vegetables to Grill with Grass-Fed Beef This Season

May 21, 2025by Sawyer Creek

As the days get longer and warmer, grilling season is in full swing across northern Wisconsin. At Sawyer Creek, we love seeing families fire up the grill and enjoy wholesome, farm-fresh meals together. While our 100% grass-fed beef is the star of the show, adding grilled vegetables to your plate brings a delicious balance of flavor, fiber and nutrients.

Here are some of the best vegetables to grill alongside steaks, burger patties and kabobs:

  • Bell peppers: Sweet, colorful and quick to cook.

  • Zucchini and summer squash: Mild flavor and tender texture that absorbs seasoning.

  • Asparagus: Crisp and flavorful, perfect with olive oil and sea salt.

  • Red onions: Add a smoky sweetness that complements any cut of beef.

  • Mushrooms: Portobello and cremini varieties have a meaty texture and rich umami flavor.

  • Corn on the cob: A Wisconsin favorite—grill it in the husk or straight on the grates.

  • Cherry tomatoes on skewers: Juicy and slightly charred, they brighten up the plate.

  • Brussels sprouts: Halved and grilled in a basket for crispy, caramelized edges.

  • Cauliflower or broccoli florets: Add texture and smoky depth.

  • Carrots: Slice lengthwise and grill for a sweet, caramelized crunch.

Grilled vegetables not only taste great but also support a well-rounded meal, offering essential vitamins and minerals to fuel your day.

🔥 Tips for Perfect Grilled Veggies

1. Use healthy oils.
Toss veggies in avocado oil or extra virgin olive oil before grilling. These oils help prevent sticking, enhance flavor, and withstand high heat.

2. Season simply.
Sprinkle with sea salt, cracked black pepper, and a touch of garlic powder or Italian seasoning. Fresh herbs like rosemary or thyme are great too.

3. Don’t overcrowd.
Use skewers, grill baskets, or foil packs to keep smaller veggies (like cherry tomatoes or Brussels sprouts) from falling through the grates.

4. Cut for consistency.
Slice veggies to equal thickness so they cook evenly. For example:

  • Zucchini: ¼-inch rounds or long planks

  • Bell peppers: Thick strips

  • Carrots: Sliced lengthwise

5. Medium heat is your friend.
Grill over medium or indirect heat to caramelize the outside without burning. Most veggies need just 8–10 minutes, flipping once halfway through.

6. Finish with flavor.
Add a splash of balsamic vinegar, lemon juice, or a dusting of parmesan after grilling for an extra pop.

Whether you're hosting a backyard cookout or enjoying a quiet dinner on the patio, stop by our farm store to pick up your grass-fed beef and fill your grill with good food grown right. Here’s to a healthy, delicious season from all of us at Sawyer Creek.
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