From Garden to Grill

By Fine Cooking Editors

Save to Recipe Box

Add Private Note

Saved Add to List

Add to List

Add Recipe Note

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 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

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

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

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

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