My Recipe Box

From Garden to Grill

Most people equate grilling with meat, but not me. My favorite foods for the grill come from the garden. Now, don't get me wrong-I love a grilled burger or rib-eye just as much as the next omnivore. But for me, something truly wonderful happens when fresh, raw vegetables meet the sear and sizzle of the grill. Their colors intensify. Their sugars caramelize. And I've even found that grilled vegetables keep their vibrant color and flavor for a few days after grilling, so they make wonderful leftovers that you can dress up any which way.

I like to overbuy on my favorites-bell peppers, corn, summer squash, eggplant, portobellos, and onions then grill them all and stash what we don't eat the first night in the fridge for meals later in the week. It's a great way to get a head start on dinner, and over the years, I've come up with lots of quick and delicious ways to serve the leftovers. On the following pages, I'll show you how to grill all of my favorites, and share my recipes for using them in everything from main dishes and sides to appetizers and sandwiches. You'll see: garden + grill = delicious.

1. Corn
Prep Shuck and remove silks. After prepping, brush or toss with olive oil and season with salt and pepper.
Grill temp Medium high (425°F to 450°F)
Method and timing Grill, turning often, for 8 or 10 minutes

Thai-Style Grilled Corn Soup Grilled Corn and Orzo Salad with Basil Grilled Corn Planks with Tarragon Crème Fraîche
Thai-Style Grilled Corn Soup   Grilled Corn and Orzo Salad with Basil   Grilled Corn Planks with Tarragon Crème Fraîch


2. Eggplant

Prep Trim and slice lengthwise 1/2 inch thick. After prepping, brush or toss with olive oil and season with salt and pepper.
Grill temp Medium high (425°F to 450°F)
Method and timing Grill for 3 minutes, flip, and grill for 2 minutes more

Grilled Eggplant Noodle Bowl Grilled Eggplant Rolls with Feta and Olives Lebanese Grilled Eggplant Dip
Grilled Eggplant Noodle Bowl   Grilled Eggplant Rolls with Feta and Olives   Lebanese Grilled Eggplant Dip


3. Bell Peppers

Prep Quarter lengthwise, stem, and seed. After prepping, brush or toss with olive oil and season with salt and pepper.
Grill temp Medium high (425°F to 450°F)
Method and timing Grill skin side down for 5 minutes, flip, and grill for 5 minutes more

Grilled Pepper Panzanella Spanish-Style Grilled Pepper Potato Salad Pork Tenderlion with Spicy Grilled Pepper Relish
Grilled Pepper Panzanella   Spanish-Style Grilled Pepper Potato Salad   Pork Tenderlion with Spicy Grilled Pepper Relish


4. Summer Squash

Prep Trim and slice lengthwise 1/4 inch thick. After prepping, brush or toss with olive oil and season with salt and pepper.
Grill temp Medium high (425°F to 450°F)
Method and timing Grill for 2 minutes, flip, and grill for 1 to 2 minutes more

Grilled Zucchini with Spicy Peanut Sauce Grilled Zucchini Panini Grilled Straw and Hay Fettuccine
Grilled Zucchini with Spicy Peanut Sauce   Grilled Zucchini Panini   Grilled Straw and Hay Fettuccine


5. Onions

Prep Trim, peel, and slice crosswise into 1/2-inch-thick rounds. After prepping, brush or toss with olive oil and season with salt and pepper.
Grill temp Medium (350°F to 375°F)
Method and timing Grill for 7 to 8 minutes, flip, and grill for 7 to 8 minutes more; stack on a large piece of foil, wrap, and let sit for 10 minutes to soften further

Grilled Onion and Sage Flatbread Grilled Onions with Thyme and Cream Grilled Onion and Gorgonzola Dip
Grilled Onion and Sage Flatbread   Grilled Onions with Thyme and Cream   Grilled Onion and Gorgonzola Dip


6. Portobellos

Prep Wipe clean with a damp towel, stem, and scrape out gills with a table knife. After prepping, brush or toss with olive oil and season with salt and pepper.
Grill temp Medium high (425°F to 450°F)
Method and timing Grill gill side up for 3 minutes, flip, and grill for 2 to 3 minutes more

Grilled Portobello Bisque Garlicky Grilled Portobellos with Breadcrumbs Grilled Portobello Quesadillas
Grilled Portobello Bisque   Garlicky Grilled Portobellos with Breadcrumbs   Grilled Portobello Quesadillas

Photos by Scott Phillips

posted in: Blogs, grilling, Judith Fertig
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