We always tell gardeners that they should plant their gardens with what they like to eat. We like to plant veggies that you can grill! Just what is it about outdoor cooking that enhances the flavors of vegetables?
From the garden to the hose for a quick washing and then to the grill: that’s fresh. But there’s more to it than that. Somehow, vegetables seem sweeter or nuttier off the grill. I know people who will only eat eggplant grilled - with sea salt, garlic, and olive oil. Not fried, sans the cheese and tomato sauce. Simple. Tasty.
Some will use the grill for the first time this season on Memorial Day weekend for that wonderful smokey goodness. Think about what you’ve enjoyed prepared on the grill in the past and have a marinade ready if you choose. There are great holidays ahead for more grilling – but don’t wait. Use your grill often for vegetables. Change things up and enjoy your harvest.
Some of our favorite grilling vegetables are already coming up; others we still have to wait for!
- Carrots: Grill whole
- Brussels Sprouts : Par-boil and skewer
- Eggplant: Slice into rounds
- Corn: Remove silk and grill in husks
- Onions: Slice or skewer
- Garlic: Wrap heads in foil
- Peppers: Slice or skewer
- Zucchini: Slice or skewer
- Sweet potatoes and Squash (such as Acorn or Butternut): Slice into wedges, grill on foil
- Tomatoes: Skewer
- Cauliflower: Cut into "steaks"
- Fennel: Grill the bulb
Try this simple marinade suggestion that brings out the natural flavors of grilled vegetables, just brush on and create proportionately to a number of vegetables you have to coat.
- Juice of lemon
- Pinch of sea salt
- Herbs de Provence (or your favorite herb blend)
- Olive oil
Seed Savers Exchange is a nonprofit organization located in Decorah, Iowa, with a mission to conserve and promote America's culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.