Grilled Vegetables & More

Don’t let the meat eaters dominate – veggies deserve a front row on the grill.

Grilled Summer Veggie Sucotash

Photo: David Hillegas , Recipe: Kris Wetherbee

Grilled Summer Veggie Sucotash

Lightly coat vegetables with oil; they tend to stick to grill grates. if you don’t have a grill pan, cut pieces in half lengthwise, so they’re less likely to drop into the flames.

Grilled Tomato Bread

Photo: Buff Strickland , Recipe: Ali Berlow

Grilled Tomato Bread

This rustic side dish has a Spanish inspiration, and although it's simple to make, it's rich with the flavor of ripe tomatoes.

Grilled Asparagus

Photo: David Tsay , Recipe: Cat Cora

Grilled Asparagus

This recipe is equally delicious with artichokes. Boil 30 to 35 minutes, cut in half and remove fuzzy choke, then proceed with step 3.

Grilled Tomatoes Tapenade

Photo: Tony Christie, Sean Laurenz & Becky Luigart-Stayner , Recipe: Julia Dowling Rutland , Writer: Kate Krug

Grilled Tomatoes Tapenade

Grilling coaxes maximum flavor from fresh ingredients, making it ideal for the season's best tomatoes.

Grilled Padron Peppers

Photo: Buff Strickland , Recipe: Ali Berlow

Grilled Padron Peppers

If these local favorites are not at your market, try jalapeños instead.

Grilled Veggie Kebabs

Photo: Melanie Acevedo

Grilled Veggie Kebabs

Firing up the grill means you can mingle while you cook, and makes it easier to time your dishes are guests arrive. Kebabs are a smart choice because they can be prepped earlier in the day.

 

Grilled Eggplant

Photo: Buff Strickland , Recipe: Ali Berlow

Grilled Eggplant

When fresh from the farmers' market, eggplant needs little more than a drizzle of olive oil and a sprinkling of salt and pepper.

Grilled Vegetable Salad

Photo: Becky Luigart-Stayner , Recipe: Jackie Mills, R.D.

Grilled Vegetable Salad

For best results, whisk fresh herbs into dressing just before serving—over time, they can turn dark. To keep your greens extra crisp, serve them on chilled salad plates.

Grilled Potato Wedges

Photo: David Hillegas , Recipe: Julia Rutland

Grilled Potato Wedges

For a big flavor boost, coat potatoes with seasoned oil before grilling, but save the oil. After potatoes are grilled, toss them in it again. The rosemary will burn off on the grill, but what’s left in the infused oil adds amazing flavor.

Grilled Vegetable Salad with Goat Cheese

Photo: Jean Allsopp , Recipe: Jackie Mills, R.D.

Grilled Vegetable Salad with Goat Cheese

Use whatever combination of vegetables look best at the market, and don't add the goat cheese until just before serving.

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