Summer is the perfect time to fire up the grill and enjoy fresh, seasonal vegetables. Grilling not only enhances their natural flavors but also adds a delightful smokiness that makes them irresistible. Here are three diverse examples of grilled vegetable recipes that you can easily whip up for a summer cookout or a family dinner.
Grilled vegetable skewers are a vibrant and fun way to enjoy your summer veggies. Perfect for barbecues, they are easy to prepare and can be customized with your favorite vegetables.
Begin by selecting a variety of vegetables such as bell peppers, zucchini, cherry tomatoes, and red onions. Cut them into bite-sized pieces and toss them in a bowl with olive oil, salt, pepper, and your favorite herbs (like oregano or basil). Let them marinate for about 30 minutes.
Once marinated, thread the veggies onto skewers, alternating colors for a beautiful presentation. Preheat your grill to medium-high heat and grill the skewers for about 10-15 minutes, turning occasionally until they are tender and slightly charred. Serve with a squeeze of fresh lemon juice for an extra zing!
Notes: You can add protein like tofu or shrimp for a heartier dish. If you have wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Grilled eggplant is a fantastic side dish that pairs well with many summer meals. The balsamic glaze adds a sweet and tangy flavor that elevates this vegetable to a new level.
Start by slicing an eggplant into ½-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes. This will draw out moisture and reduce bitterness. After 30 minutes, pat the slices dry with a paper towel.
Brush the eggplant slices with olive oil and grill them over medium heat for about 4-5 minutes on each side, until they are soft and have beautiful grill marks. In the last minute of grilling, drizzle some balsamic glaze over the slices. Serve warm and enjoy the smoky, rich flavors!
Variations: Try adding fresh herbs like thyme or rosemary to the glaze, or top the grilled eggplant with crumbled feta or goat cheese for a savory touch.
Grilled corn on the cob is a classic summer treat that’s easy to make and always a crowd-pleaser. Adding herb butter takes this dish to the next level!
Start with fresh corn on the cob, husked and cleaned. Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
While the corn is grilling, prepare the herb butter by mixing softened butter with minced garlic, chopped parsley, and a pinch of salt. Once the corn is done, remove it from the grill and slather on the herb butter while it’s still hot. The butter will melt into the corn, creating a deliciously savory experience.
Notes: You can experiment with different herbs, such as cilantro or chives, or even add some lime juice for a zesty twist. If you have leftover butter, it can be stored in the fridge for up to a week.