Southwestern Grilled Vegetables

Any seasonal vegetables will work here, but I do recommend including a tomato and some onion for their flavors. As the tomatoes soften and cook, they will spread themselves over the rest of the vegetables, contributing to the seasoning. Peppers will be nice here when they're ready. I used summer squash and eggplant along with the tomato and onion.

8 cups mixed seasonal vegetables, cubed
1 Tbsp cider vinegar
1 Tbsp canola oil
1 1/2 tsp ground cumin
1 tsp salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
A couple fresh limes, quartered (optional)

Toss the vegetables in a bowl. Combine the vinegar, oil, cumin, salt, and pepper in a small bowl and miss well. Drizzle over the vegetables and stir to coat. Let sit for up to 30 minutes if you have time.

Grill the vegetables in a grill basket. Start them over high heat, stirring every 5-7 minutes. After 10-15 minutes, reduce heat to low and continue to grill until tender, another 10-15 minutes. If you like, turn the heat back up for a few minutes at the end for additional browning.

Top the vegetables with cilantro and a drizzle of fresh lime juice at the table.

Serves about 4.

Grilled Snow Peas with Shiitakes and Scallions

If you haven't tried snow or snap peas on the grill, you should - they're great, and they're quick. Here they are excellent with shiitakes and scallions grilled alongside in an Asian marinade. You'll need a grill basket for this recipe.

2 cups shiitake mushroom caps in bite-sized chunks
3 cups snow peas, stemmed
Up to 1 bunch scallions, cut into 1 1/2- 2-inch lengths
1 Tbsp soy sauce
1 Tbsp sesame oil

Combine all ingredients in a large bowl and toss to coat. Let marinate for up to an hour if you have time; even a few minutes is good.

Heat the grill and place the vegetables into the grill basket. Grill over high heat, stirring occasionally, for 6-10 minutes, until nicely browned in places. Serve hot.

Serves 2-4.

Grilled Ramps with Pesto

These were SO GOOD! I will definitely be making them again, and I am eager to try them with romesco sauce sometime as well. If you don't have pesto on hand in the freezer, eat the grilled ramps straight or try adding a bit of balsamic vinegar to the seasonings.

2 bunches of ramps (about 6 ounces total)

Olive oil

Salt and pepper

1/4 cup pesto

Wash the ramps and trim off the end with the roots. Spread them out in a single layer on a cookie sheet. Drizzle with olive oil, then use your fingers to gently distribute the oil so they are fully coated all over. Sprinkle with salt and pepper.

Carefully place the ramps on the grill over medium heat (place them cross-wise to the grate). Grill for one minute, then turn over and grill for another 30 seconds or so. Remove from heat.

Serve the ramps hot, with pesto for drizzling at the table.

Serves 2-4.

Chili-Lime Grilled Sweet Potatoes

It was a welcome change to use up the last of the sweet potatoes I got at the last winter farmers market with a dish cooked on the grill! These were a big hit with the whole family.

1 1/2 lbs sweet potatoes, peeled and cubed (1/2-3/4-inch cubes)
Canola oil
2 tsp lime juice
1-1 1/2 tsp chili powder
Salt to taste

Parboil the sweet potatoes in a pot of salted boiling water for 5-7 minutes, until you can pierce them with a fork without too much resistance but before they are totally tender. Drain well. If desired, you can then set aside or refrigerate for later (bring back to room temp before grilling).

Place the parboiled sweet potatoes in a medium bowl. Drizzle with canola oil and toss until coated. Sprinkle with lime juice, chili powder, and salt and toss until well distributed.

Grill the sweet potatoes in a grill basket over medium heat for about 10 minutes, stirring occasionally, until completely tender and pleasantly charred in places.

Serve hot.

Tomato-Balsamic Grilled Vegetables

The tomatoes sort of melt and disintegrate as you grill the vegetables, turning them into almost a light sauce that mixes well with the balsamic vinegar flavoring.

1 medium eggplant, peeled, quartered and sliced 1/4-inch thick (or 2 medium Asian type eggplants)
2-3 medium zucchini or summer squashes, sliced 1/8-1/4-inch thick
1 ripe sweet bell pepper, halved, seeded, and sliced cross-wise
2-3 Roma type paste tomatoes, seeded and chopped
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper to taste
1 cup chopped fresh basil for topping

Combine all the vegetables in a large bowl. Drizzle with vinegar and oil and toss to coat. Add salt and pepper to taste.

Grill vegetables in a grill basket over medium heat for 20-30 minutes, stirring occasionally, until tender and pleasantly charred in places. Serve topped with a generous sprinkle of basil.

Serves 2-4.

Grilled Asparagus with Chipotle Butter

Not that fresh grilled asparagus really needs any embellishment, but this is delicious. Chipotle peppers and asparagus make an excellent, if perhaps unexpected, pairing. (If you like this, you should also try my Chipotle Roasted Asparagus and Chipotle Asparagus Scramble.)  Conveniently, it takes just about exactly as long to grill asparagus (unless you have very skinny spears) as it does to grill a good steak to medium rare. Also conveniently, this chipotle butter is great on steak, too.

1 chipotle pepper in adobo sauce, seeded and very finely minced
1/4 cup butter, melted
1/2 lb asparagus spears, tough ends snapped off
Canola oil
Salt and pepper

To make the chipotle butter, combine the minced chipotle with the melted butter and mix well. Set aside. You may need to remelt it just before serving, or slather it on the asparagus in a semi-soft state.

Prepare the asparagus for grilled by brushing or spraying it lightly all over with canola oil, then sprinkling with salt and pepper. Grill over medium-high heat for about 6-10 minutes (depending on how fat the spears are and exactly how hot your fire is), turning once or twice.  You want them a bit charred but not blackened.

Serve the asparagus drizzled with chipotle butter, or pass the butter at the table. Chipotles do pack some considerable heat, so start with a little and taste it before adding more.

Serves 3-4, unless you're feeding serious asparagus lovers.

Maple Cinnamon Grilled Parsnips

Spring dug parsnips are here! Enjoy these suddenly warm days and pop some on the grill. Don't rush the grilling - stick to low-medium heat, stir often, and let them take their time. You will be rewarded with some nice burnt sugar crispiness on the outside with tender, sweet insides.

3 lbs spring-dug parsnips
1 Tbsp walnut or canola oil
1 Tbsp maple syrup
Dash of cinnamon
Dash of salt

Cut the parsnips in half or into 2-inch lengths so you can see where the core is. Slice the outside part off the core (which is woody and hard to eat on spring dug parsnips). Slice the outside parts into lengths of 2 inches or so, with the slices no more than 1/4-inch thick. Place all the slices in a large bowl.

In a small bowl, combine all other ingredients and mix well. Pour over the parsnips and toss until they are all thoroughly coated.

Place the parsnips in the grill basket and grill over medium heat for at least 25 minutes, stirring periodically to keep the ones on the bottom from burning.

Serves about 4.

Fire Roasted Cherry Tomatoes

Late blight has done in all of our tomato plants except one at this point - but that one, a Matt's Wild cherry tomato, is going strong and proving remarkably resistant. Plus the tomatoes are great!  Today I fire roasted some on the grill along with some of our very last Golden Sweet tomatoes, a sweet yellow grape tomato that was the second-to-last left. Try these on pizza, tossed with pasta, or on their own as a side dish. 

1 lb cherry or grape tomatoes (slice larger ones in half)

1 Tbsp olive oil

Salt and pepper to taste

Toss the tomatoes in a bowl with the olive oil, salt, and pepper until well coated. 

Fire up the grill. Place the tomatoes in a grill basket and grill over medium-high heat for 10-15 minutes, stirring 2-3 times over the course of the cooking. Remove from heat when tender and nicely browned in places.

Makes 1 1/2 - 2 cups.

Southeast Asian Grilled Flank Steak

I was really pleased with how this marinade came out.  Serve the steak on its own or as a topping for Vietnamese Vermicelli Bowls. Substitute top round, hangar steak, or skirt steak here if you like.

2 large garlic cloves, minced
1/4 cup soy sauce
2 Tbsp brown sugar
1 Tbsp lime juice
A 1 1/2 - 2 lb flank steak

Combine the garlic, soy sauce, brown sugar, and lime juice and stir until the sugar dissolves.  Lay the steak in a baking pan large enough to hold it laid out flat.  Pour the marinade over it and turn it over a few times to coat.  Let sit for at least 15 (but not hours because the lime juice will start to break down the meat and give it a less pleasing texture).

Grill over high heat, about 4 minutes per side for medium rare.

Serves 4-6.

Cilantro Mint Sauce

A tangy, pungent sauce excellent on grilled meats or veggies.

3/4 cup mint leaves
1 1/4 cup cilantro leaves and tender stems
1 clove garlic
1 1/2 - 2 Tbsp white wine vinegar
Water
Salt to taste

Combine the mint, cilantro, garlic, and vinegar in a blender or mini food processor.  Add a splash of water if needed to process until pretty smooth.  Add salt to taste.

Makes around 3/4 cup, plenty to serve with a grilled meal for 4-6.

Sesame Ginger Grilled Asparagus

Enjoy the asparagus while you can - we've got maybe two more weeks before it's done for the season.

This recipe would work for roasting, too, but who can think about roasting when its 95 degrees in the shade?

2 Tbsp grated ginger root
2 Tbsp sesame oil
1 Tbsp soy sauce
1/2 lb asparagus, tough ends snapped off

Combine the ginger, sesame oil, and soy sauce in a small bowl and mix well.

Place the asparagus in a wide, shallow bowl or baking pan and drizzle with the sesame-ginger mix, then toss until thoroughly coated.

Grill over medium-high heat for 5-6 minutes, until the asparagus is tender.

Serves 4.

Chipotle Roasted Asparagus

Spicy, smoky, sweet, and asparagus-y.  Easy and really good!  This is not super spicy - you can crank up the heat some more if you like by adding another chipotle or two.

This would also work on the grill.

1 chipotle pepper in adobo sauce, finely minced (seeded if desired)
1 Tbsp brown sugar
3 Tbsp olive oil
1/2 lb asparagus, tough ends snapped off
Salt to taste

Preheat the oven to 425 degrees.

Combine the minced chipotle, brown sugar, and olive oil in a small bowl or jar and mix well.  Place the asparagus in a bowl and pour the chipotle mixture over it, then toss until thoroughly coated.

Place the asparagus in a roasting pan in a single layer.  Roast for 12-15 minutes, until tender.

Serves 4 (less if you really love asparagus).

Fire Roasted Red Pepper and Eggplant Sauce

This lovely orange sauce is sweet and savory with a silky texture from the eggplant.  Use it on pizza or pasta, or simply as a dip for pita chips.

3 red bell peppers
1 medium eggplant, pierced in a few places with a sharp knife
2 Tbsp extra virgin olive oil
1 tsp salt
Freshly ground pepper to taste

Start by roasting the peppers and eggplant over a hot fire on the grill, turning as needed.  You want to blacken the skin of the peppers all the way around.  For the eggplant, roast until the skin is blackened and the eggplant is very soft.  The peppers and eggplant should take around the same amount of time.  Let the peppers and eggplant cool until you can handle them comfortable.

Peel the skin off the peppers and discard the stem and seeds.  For the eggplant, either peel off the skin or cut it in half lengthwise and scoop out the flesh.  Puree the skinned peppers and eggplant in a food processor.  Add the olive oil, salt, and pepper, and puree until very smooth.

Makes about 1 1/2 cups.

Pesto Pasta with Grilled Red Peppers

Red bell peppers grilled over a fire add tangy sweetness and a bit of smoke to liven up pasta with pesto.  I throw in some cooked beans for protein, but you can leave them out or substitute cooked chicken if you like.  This is a dish to make right now while peppers in are season.  Traditional basil pesto is excellent here, but try one of the others (parsley pesto would be really good too, or my Thai pesto) if you like.  With a stock of pesto in the freezer, this is an easy meal.

4 red bell peppers, thinly sliced the long way
Olive oil
Salt and pepper
1 lb pasta
1 cup pesto
2 cups cooked beans (optional)

Toss the peppers with a bit of olive oil and salt and pepper.  Grill over low to medium heat, stirring occasionally, until tender and somewhat charred around the edges, about 15 minutes.

While the peppers grill, bring a pot of salted water to a boil and cook the pasta.  Drain it, reserving a little of the cooking water.  Stir in the pesto and beans, adding back a little cooking water if needed to thin the sauce.  Then stir in the grilled peppers.

Serves 4-6.

Fire Roasted Chili Peppers

We always grow one or two chili pepper plants in our garden each year, and often end up with more peppers than I can use fresh.  Some years I have made salsa, and hot peppers can also be frozen whole or sliced in half and seeded (just like sweet peppers).  This year I wanted to try something different, so I fire roasted a bunch for a result that is smoky and a little sweet as well as spicy.  I plan to use them in pots of chili, beans and rice, etc. through the winter.  The technique is much like the technique for fire roasting sweet peppers (which I also recommend doing now that sweet peppers are fully in season).

You can use green or red chili peppers; the ripe ones will be a bit sweeter.  If you have a mix of colors, I suggest keeping them them separate for strictly aesthetic reasons.  I strongly suggest wearing gloves (regular rubber gloves are fine) while handling the chilies, especially when you are ready to peel them.

If you are using large chili peppers, you can cut them in half lengthwise and seed them before grilling.  Otherwise, you put the whole peppers directly on the grill.

Get your grill going nice and hot.  Lay the chili peppers out across the grate and grill, turning as needed, until the skin is blistered and they are black all over.  Do not be shy about this, because the skin is very hard to remove if not fully blackened.  However, keep and eye on the chilies because you also don't want to char them so fully that you burn the flesh under the skin.

When the chilies are fully blackened, remove them from the grill and set them in a bowl with something covering it (they will steam a little, which also helps loosen the skins) until they are cool enough to handle.  Wearing gloves and using a paring knife, slice the top (stem part) off each chili and run the knife around the inside of it to remove as much of the seeds as possible.  Then peel or scrape off the blackened skins.  The chilies will get slippery as you peel them, so handle with care.

Once you have your peeled chilies, you can use them as is (probably mince first) and store them in the fridge.  You can also puree them.  I opted to puree and then tray freeze little dollops, stored in freezer bag for use in small quantities.

Rosemary and Garlic Grilled Vegetable Medley

Yet another delicious way to grill some of summer's bounty.  I served this with risotto.

2 medium-large summer squashes or zucchinis, cut up
3 medium eggplants, cut up
3 medium tomatoes, seeded and cut up
2 large shallots or 1 medium red onion, chopped
6-8 cloves garlic, minced
2 tsp minced fresh rosemary
2 Tbsp red wine vinegar
Olive oil
Salt and pepper

Place the vegetables in a large bowl.  Drizzle generously with olive oil and toss to coat.  Combine the garlic, rosemary, and vinegar in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Grilled Fennel with Lemon and Parsley

Another recipe for fennel lovers.  Lemon juice adds a pleasant tang as you bite into it.

2 medium fennel bulbs, cut into wedges
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
2-3 Tbsp finely chopped fresh parsley

Combine the oil and lemon juice, then brush it onto the fennel.  Sprinkle both sides with salt and pepper.

Grill the fennel over medium heat for 10-12 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).  Sprinkle with parsley at the table.

Serves about 4.

Balsamic and Garlic Mixed Grilled Vegetables

When you're swimming in produce at this point in the summer, grilling up a bunch of mixed cut vegetables is a great way to use a lot at once.  Go ahead and make more than you'll eat at one meal.  The leftovers are good warm or cold and can be used in a variety of ways.  Try them with hummus in a pita, or tossed with pasta and herbs, or as a pizza topping, among other options.

Good veggies for this mix include eggplant, sweet peppers, zucchini, and summer squash.  You can through in some shallots or onions for a mild kick, and mushrooms are an excellent, deeply flavorful addition.  Grilling time will vary depending on how large or small you cut the vegetables - smaller pieces cook faster.  Squash or zucchini take a bit longer than the others, so you may want to cut them a little smaller.  Note that you'll need a grill basket for this.

8 cups mixed cut summer vegetables
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup minced garlic
Salt and pepper to taste

Place the vegetables in a large bowl.  Combine the remaining ingredients in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Grilled Focaccia with Herbs and Garlic

This is easy and awesome.  Make your own dough if you have time or use a ball of frozen dough from the grocery store.  Enjoy it now while the weather's hot and the herbs are coming into full production.

1 batch pizza dough
Olive oil
1/2 cup chopped fresh basil and parsley
4 cloves garlic, minced

Pat the dough out to about 1/2-inch thick, maybe a little less.  Oil both sides liberally and set aside on a plate.

In a bowl, combine the chopped herbs and garlic with about 2 Tbsp olive oil and set aside.

Get your grill going pretty hot, then carefully transfer the dough from the plate to the grill.  Close the cover and grill for about 3 minutes.  Use tongs to flip the focaccia over and quickly spread the cooked side with the garlic and herb mixture.  Close the grill lid again and cook for about 2 minutes more.  Remove from the grill.

Let the focaccia cool enough to handle, then tear or cut into pieces and serve.

Serves 4-6.

Grilled Snap Peas

Grilling briefly over high heat brings out the sweetness of the peas and adds a nice smoky note to the flavor while still leaving them with a good crunch.  Feel free to vary the seasonings.  You'll need a grill basket for this.

1 Tbsp sesame oil
1 tsp spicy mustard
1 tsp sugar or honey
1/2 lb snap peas, stemmed
Salt and pepper to taste

Combine the oil, mustard, and sugar or honey in small bowl and mix well.  Place the snap peas in a medium bowl and add the dressing, then toss to coat.  Add salt and pepper to taste.

Get the grill nice and hot, then place the peas in the grill basket and grill for 3-5 minutes, stirring once or twice.  They should brown a bit but not get charred or soft.  Serve hot.

Serves about 4.