Saturday, June 23

Summer Grilling Season - Veggies

The high heat of the fire brings out the natural sugars in vegetables so they actually retain more of their flavor, vitamins and minerals than they do when cooked in water. From asparagus to corn, radicchio to sweet potatoes, vegetables are right at home over a bed of hot coals.

In-season vegetables grown close to home are best — they should also be plump, moist and unwrinkled. Follow these guidelines when buying summer produce for grilling.


Medium-sized and fat stalks grill better than very thin spears, which can be bitter. Peeling the bottom third of the spears with a vegetable peeler will help them cook evenly.

Look for evenly colored eggplants with shiny skin. Cut globe eggplants into slices for the grill; cook Asian eggplants whole or halved.


Look for peppers and chilies with smooth skin, as they will be easier to char on the grill than gnarled or grooved peppers. Thin-skinned varieties need a gentler touch so that they don’t develop holes while grilling from too-high heat.

Select zucchini, yellow crooknecks, pattypans and other summer squashes that are mature enough to have full flavor yet small enough to be tender and free of large seeds.


Look for firm ears with plump kernels and a lot of creamy colored silk; avoid ears with heavily soiled or slimy fringe. The husks should be bright green and appear moist, not dried out.

  • Prevent vegetables from sticking to the rack by coat both the rack and the vegetables with a small amount of oil before grilling. A grilling basket or grill screen is handy for cooking small vegetables that may fall through the spaces in the rack.
  • You can also achieve great grilled veggies in a non-stick skillet. I cook mine this way when are not using the outside grill, so much quicker, less clean-up and over all hassle. Either way grilled veggies are delish and oh so healthy for you!
  • The best way to test a vegetable for doneness it to cut off a piece and eat it. Some vegetables, such as asparagus and fennel, are at their tastiest when tender-crisp, which means tender when you first bite into them and crunchy at the center. Other vegetables, such as eggplants, onions, squash and mushrooms, should be cooked until soft throughout.

Cook all, or just your favorites. They make a wonderful side for grilled chicken or steaks. Grill'em up...You'll be glad you did!! 

Have a wonderful sunny weekend!

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