6 Grilled Vegetable Recipes for Summer
Why should steaks, chops and chicken get all the grilling love? Use these six simple tricks to turn out the most delicious summer vegetables you've ever tasted.
Grilled Bacon-Wrapped Leeks
Because everything's better with bacon! Wind strips of bacon around mild vegetables like leeks or asparagus, then let them sizzle away! The porky drippings add a salty, smoky decadence and satisfying crunch.
Grilled Marinated Onions with Pine Nuts & Raisins
Strongly flavored produce (onions and broccoli rabe, for example) benefits from a quick soak in vinegar- or citrus-spiked marinades. The acidity mellows and seasons them before they even hit the grates and become tender and sweet. They'll literally melt in your mouth!
Grilled Carrots with Grapefruit-Cilantro Dressing
The key to perfectly grilled carrots and other sturdy veggies? Boil them for a few minutes to soften. Once they're grilled, the outsides will be beautifully blistered (not burnt!) and the insides will be fork-tender. This dish captures all the right flavor notes: sweet, acidic, fresh and crunchy!
Grilled Cheesy Cannellini-Stuffed Poblanos
Hollow vegetables, such as peppers, can lose their shape on the grill -- unless, of course, you fill them with something delicious! As the veggies cook, the flavors of the chile and the stuffing mingle, creating a tasty little package! Tip: For a milder version of these stuffed poblanos, run a pairing knife around the insides of each raw chile, scraping out both the seeds and the ribs -- that's where most of the chile's spicy capsaicin is found.
Grilled Smoky Eggplant with Spicy Tomato Topping
This bread-free bruschetta is sweet and smoky in all the right places! Generously salting sliced, water-heavy vegetables like eggplant and zucchini before cooking draws out excess liquid. Without all that moisture, they'll brown rather than steam, and have a more concentrated flavor.
Grilled Bok Choy with Garlic-Sage Oil
Coating vegetables with EVOO prevents sticking and seals in moisture. Infuse that oil with aromatics like garlic and herbs, and your dish will be even tastier. Tip: Make a double batch of the garlic-sage oil and store leftovers in the refrigerator for up to five days. Spoon it over grilled scallops, toss it with roasted potatoes or drizzle it on grilled bread.
