Grilled Vegetables & More
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
- Recipe: Grilled Veggie Kebabs
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