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Grilling season is here! While meats usually get all the attention, grilled vegetables bring a delicious smoky flavor you won’t want to miss. Whether you’re a pro or just starting out, we’re here to help. In this blog, we’ll share our top 10 vegetables for grilling and recipes to make the most of your summer produce.

CORN ON THE COB

Corn on the cob becomes sweet and slightly smoky when grilled, making it a summer favorite. Soak the cobs in water for 10-15 minutes before grilling to prevent burning. Brush them with a mixture of melted butter, lime juice, and chili powder, then top with crumbled cotija cheese and fresh cilantro for a delicious Mexican-style treat.

BELL PEPPERS

Grilled bell peppers are sweet and tender, adding vibrant color and flavor to any dish. Cut the peppers into large strips or halves, remove the seeds, and grill them skin-side down until charred. Peel off the skin if desired. Once grilled, toss them with olive oil, balsamic vinegar, and fresh basil for a simple, flavorful salad.

ZUCCHINI

Zucchini grills beautifully, becoming tender and slightly caramelized. Slice it into strips and marinate with olive oil, garlic, and herbs before grilling. Once grilled, layer the zucchini slices with mozzarella and tomato slices, then drizzle with pesto for a delicious grilled vegetable caprese.

EGGPLANT

Grilled eggplant boasts a rich, smoky flavor that pairs well with various seasonings. To prepare, slice the eggplant into rounds or lengthwise strips, salt them, and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry before grilling. Once grilled, stack the slices with marinara sauce and fresh mozzarella for a delicious grilled eggplant parmesan.

ASPARAGUS

Grilled asparagus spears are tender with a slight crunch and a smoky flavor. To prepare, trim the woody ends and toss the spears with olive oil, salt, and pepper. Grill them perpendicular to the grates to prevent them from falling through. Once grilled to perfection, squeeze fresh lemon juice over the spears and top them with shaved Parmesan for a simple yet elevated side dish.

PORTOBELLO MUSHROOMS

Portobello mushrooms have a meaty texture and absorb marinades well, making them a great vegetarian option. Remove the stems, scrape out the gills, and marinate with balsamic vinegar, olive oil, garlic, and herbs before grilling. Use grilled portobello mushrooms as a base for a vegetarian burger, topped with your favorite fixings.

ONIONS

Grilled onions become sweet and caramelized, adding depth to any dish. Cut them into thick slices or wedges and secure with skewers or a grill basket to keep them intact. Serve the grilled onions with a sprinkle of thyme and a splash of balsamic vinegar for a tasty side.

TOMATOES

Grilling tomatoes enhances their natural sweetness and adds a smoky flavor. Use firm tomatoes, cut them in half, brush with olive oil, and season with salt and pepper before grilling cut-side down. Top the grilled tomato halves with fresh basil, crumbled feta, and a drizzle of olive oil for a quick and delicious appetizer.

CARROTS

Grilled carrots become sweet and slightly charred, making them a delightful side dish. Peel and slice the carrots into thin strips or rounds, toss with olive oil and seasonings, then grill. Drizzle with honey and sprinkle with fresh thyme for a sweet and savory treat.

SWEET POTATOES

Grilled sweet potatoes have a caramelized exterior and a soft, sweet interior. To prepare, slice them into rounds or wedges and parboil for a few minutes to ensure they cook through. Serve the grilled wedges with a yogurt and lime dipping sauce for a tasty, healthy snack.

Grilled vegetables are a fantastic way to savor the fresh flavors of summer produce. We recommend experimenting with different combinations and seasonings to discover your favorites. And don’t forget to stop by your local Doris to pick up the best produce and seasonings for your grilling adventures!

Find your nearest location today:

https://dorismarket.com/store-locator/ 

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