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Every grilling enthusiast has their pet peeves, but when it comes to cooking, few will stir the pot quite like the world-renowned chef **Geoffrey Zakarian**. In a recent interview with Tasting Table, this culinary maestro didn’t hold back his opinions while sharing **expert grilling tips**. Among the gems of wisdom shared was a controversial take: **“I hate vegetables on the grill. It’s a waste of food. It’s a waste of time.”**
Zakarian doesn’t mince words when it comes to grilled vegetables. **“They all get burnt and charred, and they taste like s***,”** he declared. Yet, while he may dismiss this vibrant food group, the world of grilling demands respect for its nuanced challenges. **Thickness and prep time are king**. For instance, root veggies like potatoes require **pre-cooking** to avoid charred exteriors, while smaller morsels risk slipping through the grill’s bars. Have you considered investing in a grill basket? Such tools will help keep your veggies intact, but, let’s be honest—many folks might find the hassle of grilling veggies just isn’t worth it.
Zakarian’s Culinary Solutions to the Grilling Dilemma
How does one navigate this culinary conundrum? Zakarian has a straightforward approach: **skip the grilled veggies altogether**. “I do all the veggies first, and I just focus on the protein,” he advised. **“Nobody’s ever complained.”** Instead, he advocates starting off the meal with bright, fresh salads that showcase seasonal ingredients—in fact, you might want to explore a **fennel orange salad** as a vibrant starter!
Essentially, grilling is all about **personal preference**. If your guests aren’t clamoring for grilled squash alongside their steak, why force it? “No one needs a side of veggies with their steak. **Nobody.**” Zakarian pontificates, reminding us that many would prefer a traditional baked potato—something you won’t see sizzling on the barbecue.
However, there’s room for discussion! If you’re feeling adventurous and your culinary curiosity is piqued, consider giving grill-friendly veggies a shot. From **grilled avocado** to skewered zucchini, the possibilities are tantalizing. Just remember, **don’t rush it**. Allow extra time to perfect your grilled vegetables, or take a chapter from Zakarian’s guide—opt to serve simple leafy greens or **baked potatoes** to ease the pressure.
