Do you get carried away by the beautiful produce at the farmers’ market? It happens to me all time. From one stand to the next there are more and more tantalizing vegetables. Fear not, you can toss them all on the grill and make a medley of Grilled Vegetables!
Grilled vegetables are a wonderful side for any meal or a meal in and of themselves. The leftovers make great wrap sandwiches the next day or dice them for a salad.
Cooking times vary depending on the whether the vegetable is cooked whole or sliced. I like my eggplant cooked well. I don’t find the taste of undercooked eggplant or its spongy texture appealing. However, a well-cooked, silken eggplant is perfection.
Corn takes a couple minutes per side, so 6 – 8 minutes. Cook over high heat for charred corn, which also makes a wonderful chowder. To cook gently, place it on the indirect heat side and cook for the same amount of time.
Scallions cook quickly and char easily – keep an eye on them, but it’s well worth grilling them for the sweetness they exude right off the grill.
To cook zucchini and summer squash I remove them while they have a little firmness. They contain lots of water and can turn to mush easily. A little texture in the bite is nice.
To grill, simply drizzle with olive oil and good sprinkle of salt and pepper. Additional dressings or herbs can be added after cooking.
Grill up some thick, bone-in pork chops to go along with your grilled vegetables!
Let yourself be tempted – bring those veggies home and grill them up!
Watch our video on How to Grill Vegetables here.