Grill Your Summer Vegetables to Perfection

Why not celebrate the 4^th of July by firing up the grill? When summer vegetables like tomatoes, radishes, peppers, squash and zucchini are in season, grilling them makes for a refreshing and tasty meat substitute, side dish or salad. Here are a few tips for grilling your veggies to perfection:

·      Cut them down: Slice whatever veggie you are grilling into workable pieces—you want to aim for a size that is small enough to cook quickly, but big enough to keep from falling apart while cooking. For example: slice tomatoes in half, slice eggplant, zucchini and yellow squash into 1/4-inch thick slices or rounds, and cut bell peppers into thick strips

·      Season: Lightly toss your desired summer vegetables in olive oil and add a pinch of salt and pepper for a bit of added flavor.

·      If you are in a rush: If you chose veggies that take awhile to cook, boil them before grilling. You will save time and still get that desired charred taste!

·      Flip once:  Place your vegetables directly on the grill, over medium heat. Cook, flipping once, until tender and those gorgeous grill marks appear, roughly 4-10 minutes, depending on the vegetable. (Remember: the “sturdier” the vegetable the longer it takes to cook.)

·      Use skewers: Use skewers for a creative presentation and easier grilling! They are especially helpful with smaller vegetables, like tomatoes, as they prevent anything from falling through the cracks of the grill.

Try serving your grilled-to-perfection summer vegetables with grilled fish or chicken. Or, toss them all together in light vinaigrette with avocado and serve over arugula.