I Can Grill That?

Last week I found out that one could grill green beans. My first thought was, “don’t they fall between the grates?” (HAHAHA.) (No, really, that really was my first thought.) It turns out that beans do very nicely with a bit of char – you can use a grill basket or heavy duty aluminum foil. But it made me wonder: what other vegetables can I grill? Here is a short list of recipes with veggies that you’re sure to see at the market this week.

Corn. (Corn!) Everyone’s favorite. If you make this, you can also make this. And this. (Trust me, elote is going to be your new obsession.) Grilled corn is beautiful with grilled sweet peppers, too.

So…PEPPERS. Are you a fan of jalapeño poppers? Well, here you go. (No need to go out for this anymore – make it at home with truly excellent, local peppers.) And if you’re a fan of spicy dishes, try a grilled jalapeño potato salad. 

Squashes and zucchini are a popular choice, and you can add any range of flavor profiles – even just a bit of sea salt. Here is one with basil (definitely in season!), and it’s also great with mint. Oh heck – here’s one more. It’s just all so good.

Eggplant is another veggie that loves the heat. This recipe might just make an eggplant lover out of a skeptic (I know you’re out there!). I love that this dish has an easy, flavorful yogurt sauce. Looks fancy; very easy.

Panzanella (bread and vegetable salad): another summer classic.

Fruit! Grilled peaches can pair with a main course as a side, shine in a salad, or as a super-easy dessert.

Lettuce! (Yes, lettuce!) Romaine lettuce, in particular, holds up just fine to a hot grill.  (At the market, you might try another variety – ask a farmer which varieties are sturdy like Romaine.) Lots of flavor options with this, too.

And while we are on the subject of lettuce, we should consider how salads don’t just come in the cold and raw variety (or even include lettuce, of course). Great salads often combine both hot and cold elements, cooked (or grilled) and raw ingredients, salty/sweet/crunchy, etc. It’s all about having a combination of flavors and textures – and using local, fresh veggies means that the flavor is going to be just that much better (and will need very little dressing up!). Check out this grilled corn and nectarine salad (you could easily sub peaches).

Lastly…BEER CAN CABBAGE. (Seriously!) Why let the chickens have all the fun? (And you can grill cabbage without a beer can, too.)

We are in the heyday of summer vegetables. I can’t stop smiling. You, too?

Happy summer, and enjoy.

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