A big platter of colorful, delicious and filling grilled vegetables is welcome on any dinner table. They also make great leftovers, are economical and so easy to make.
Here’s how to do it.
The best veggies to grill are squashes, eggplant, peppers, asparagus, corn, tomatoes and potatoes.
Slice the squashes lengthwise into thick planks, the eggplant into rounds or planks depending on its shape, and the peppers into halves or quarters. Just trim the tough ends off of the asparagus.
Put them all on a big baking sheet, add salt and pepper (coarse salt if you have it) and drizzle with olive oil. Place directly on the grill grates, or on a grill pan, and cook until they are tender and have those beautiful grill marks. I usually use medium-high heat on my gas grill. Then top with a drizzle of balsamic vinegar or fresh herbs. Yum.
Shuck the corn and wrap in foil with a pat of butter, then place on the top rack of the grill and cook until tender. The corn can be going at the same time as whatever else you are grilling, and if you are in a hurry move it to the main grate and turn it every few minutes to prevent burning.
Cut the tomatoes in half across their waists, drizzle with olive oil, add salt and pepper and whatever else you like (garlic, oregano) and grill. They only take a few minutes, and are fantastic over grilled bread, sturdy fish or a steak.
For the potatoes, I usually use the small ones, put a serving or two into a foil pouch with olive oil, salt and pepper, then grill until tender. They will take a while, so put them on at the beginning. Some people put potato planks directly on the grill, but I’ve never had success with this – if you do please let me know your secret.
Make some extra and use the leftover veggies (if you have any!) for a grilled veggie sandwich, to top a pizza, add to pasta or farro, in a frittata, or add to greens for a hearty salad.
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