Tips to Summer Grilling — Delicious and Fun Vegetables to Grilll

As the summer rages in warmth and moods starts to warm up, my grill also starts to get busy heating up. This alone is a big fun! My family is so much fond of cooking outdoors either with our Dutch oven, grill pan, or charcoal grill and among our favorite foods to put on the grill are greens that comes out crunchy when served right after being cooked.

It’s so fun making it possible to cook just about anything on it. One thing I always make sure in all our cooking adventure — try to cook healthy. If you are planning to make your summer grilling a lot more fun and healthier, pick your greens and start grilling. Here are among our top choices of the most delicious and fun to prepare vegetables.

Zucchini or Summer Squash

You need intense fire when grilling these vegetables to loosen excess moisture to concentrate the delicate spring flavor and aroma of the squash. You sure will enjoy the way it grills the inside thoroughly without burning the outside skin, making it super delicious and crisp to bite.


Even without the sun, we like how peppers make the whole dinner hot and spicy. After seeding, cut them into halves and put on the grill. My children like wrapping them in foil after drizzling with olive oil. The blend of the locked in moisture, flavor and aroma makes the whole side dish powerful and very appetizing you sure would be asking for more.

Endive and Raddichio

If you love salads, try radicchio. The bitter nature are tempered by the intense heat of the grill giving us one of the best vegetable salads. I just leave the lettuce in wedges for a more composed presentation and chop the leaves before tossing the rest of the ingredients together. I toast walnuts in a dry pan until fragrant and make a fantastic nutty, citrus vinaigrette and Parmesan cheese to offset the bitter lettuces in my grilled vegetable salad. Isn’t that healthy?


Full of fiber and antioxidant and promoting phytonutrients, I too consider eggplant a staple in almost all of our cooking. Summertime is the best time to grill them, so we would brush eggplant slices with oil, sprinkle with salt and pepper then grill. Sometimes we rub minced garlic, or any rub, all over the eggplant for a fabulous garlicky tasting side for dinner.


Fresh asparagus brushed with a little sesame oil, soy sauce, salt, and pepper gets its very best flavor and crunch as it is grilled cooking the asparagus quickly over high heat. Since the stalks easily fall down between the grill grates, we make it fun lining them up and use toothpicks to put them together in two places, top and near the bottom, or I use my grill pan.


Potatoes are amazingly comfortable. I partially cook mine by simmering them before grilling so they only need to be seared over direct heat to create a golden brown crust. Grilled this way, the potatoes will have almost the texture of French fries by the time they’re done. Who wouldn’t enjoy golden on the outside, fluffy and cakey on the inside?

Try this:

Bring slices of just about any vegetable in your pantry and put them in a grill pan. Toss with olive oil and balsamic vinegar then grill for a couple minutes on each side. If you haven’t tried that yet, you will realize how versatile vegetables are and how perfect they come when cooked on your grill. Enjoy your summer!

Source by Terry Retter


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