6 Grilled Vegetable Recipes for Summer
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.
