Written by Megan of Stetted.
Things are really heating up around here – literally. We’ve had more than a dozen days of 100-degree-plus temperatures, and summer only started on Tuesday. In a way, this makes grilling sound more appealing. After all, what’s a little bit of fire when you’re already baking?
However, the grill doesn’t have to be all about meat. While corn on the cob is undoubtedly the side dish of the season, try exploring the rest of summer’s bounty over the flame. Cherry tomato skewers, planks of summer squash, and thick slices of eggplant will liven up any cookout and provide many more nutrients than that bag of potato chips.
I used to hesitate about grilling vegetables out of concern they would slip into the fire. Foil packets are an easy solution, but I find they don’t impart that particular grill flavor we celebrate.
Luckily, in the past few years specialized grill tools have flooded the market, making it simple to grill pizza, jalapeno poppers, dice-cut vegetables, and more. We have a simple basket that can hold enough vegetables for a dinner party and cleans up in a snap.
Grilled Vegetable Tips
- Use vegetables of equal size (or cut as needed) to ensure equal cooking times.
- Make sure to brush oil or butter on the vegetables to keep them from sticking to the grill.
- Keep an eye on the grill if you’re unsure of cooking times. Vegetables should be tender when pierced, but not fall apart.
- If using bamboo skewers, be sure to soak them in water before using to prevent scorching.
- To speed up cooking time, blanch vegetables before grilling.
- Keeping the grill cover closed will help prevent charring.
All photos by Megan
Recipe: Grilled Balsamic Rosemary Carrots
My friend Jen has an amazing garden that keeps producing even in the heat. Recently she told us about grilling carrots, and I knew I had to try it for myself. Jen used red wine vinegar, dill, and thyme, but I decided to go with my favorite combination.
Practically any combination of butter and spice or herb would be great with these carrots – as you roast them over the fire, they just get sweeter.
- 1 pound carrots
- 4 tablespoons butter, melted
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- Heat grill to a medium flame.
- Wash carrots and peel, if desired. If your carrots have the fronds still attached, trim to about half an inch, and you’ll have a built-in handle to eat with later.
- Whisk together butter, vinegar, and rosemary. Arrange carrots on the grill (or in grill basket) and brush butter mixture over the carrots.
- Grill for approximately 20 minutes, turning halfway through and applying more of the butter mixture.
- When done, pile into a serving plate and brush on the remaining butter mixture.
What’s your favorite vegetable to grill?