Courtesy of Rita Held
Any mix of summer squash, tossed with oil, salt and pepper, can cook as quickly as meat on your grill when chopped small enough. Scoop them into an already-hot grill basket for easy transfers and cleanup. Add eggplant, mushroom, onion and garlic – as many as your ambition allows.
Summer is a tasty time to eat your veggies, and it’s so easy to grill them alongside your steak, chicken or fish. What I really like about grilling veggies is the extent to which it’s an “ad lib” kind of cooking. You can prepare 4-5 cups of cut-up veggies or just 2 cups. Use more or less olive oil or vinegar. Try different herbs. The more often you grill vegetables, the more you’ll learn how long to grill them to suit your taste and how big or small to cut them.
There are three basic ways to grill vegetables: 1) Use a metal grill basket or flat grill pan for cut-up veggies. 2) Grill directly on the grates using large pieces of vegetables – zucchini, for instance, cut in half length-wise. 3) Skewer cut vegetables on wood or metal skewers. If using wooden skewers, soak them in water before adding the veggies.