Don’t let the meat eaters dominate – veggies deserve a front row on the grill.
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.
This rustic side dish has a Spanish inspiration, and although it's simple to make, it's rich with the flavor of ripe tomatoes.
This recipe is equally delicious with artichokes. Boil 30 to 35 minutes, cut in half and remove fuzzy choke, then proceed
with step 3.
Photo: Tony Christie, Sean Laurenz & Becky Luigart-Stayner , Recipe: Julia Dowling Rutland , Writer: Kate Krug
Grilling coaxes maximum flavor from fresh ingredients, making it ideal for the season's best tomatoes.
If these local favorites are not at your market, try jalapeños instead.
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.
When fresh from the farmers' market, eggplant needs little more than a drizzle of olive oil and a sprinkling of salt and pepper.
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.
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.
Use whatever combination of vegetables look best at the market, and don't add the goat cheese until just before serving.