Grilled Vegetables & More
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.
- Recipe: Grilled Summer Veggie Sucotash
This rustic side dish has a Spanish inspiration, and although it's simple to make, it's rich with the flavor of ripe tomatoes.
- Recipe: Grilled Tomato Bread
This recipe is equally delicious with artichokes. Boil 30 to 35 minutes, cut in half and remove fuzzy choke, then proceed with step 3.
- Recipe: Grilled Asparagus
Grilling coaxes maximum flavor from fresh ingredients, making it ideal for the season's best tomatoes.
- Recipe: Grilled Tomatoes Tapenade
If these local favorites are not at your market, try jalapeños instead.
- Recipe: Grilled Padron Peppers
- Recipe: Grilled Veggie Kebabs
When fresh from the farmers' market, eggplant needs little more than a drizzle of olive oil and a sprinkling of salt and pepper.
- Recipe: Grilled Eggplant
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.
- Recipe: Grilled Vegetable Salad
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.
- Recipe: Grilled Potato Wedges
Use whatever combination of vegetables look best at the market, and don't add the goat cheese until just before serving.