Fire Up Your Veggies

Why send your veggies to the side of the plate when they’re so delicious — especially at this time of the year? Grilled vegetables, and recipes prepared with them, are naturally some of the summers finest feasting.

That said, when it comes to grilling, all veg are not created equal. While eggplant, zucchini and squash that slice into nice thick slabs, can go straight on the grill, others like mushrooms, cherry tomatoes and California Ripe Olives are best skewered together so they don’t fall through the cracks. Then there are others including asparagus, leeks and green onions can be placed on the grill whole (across the grates, of course) for a quick and easy sear.

Here are a few favorites to fire up over the next couple of months.

Peppers: From red bells to Anaheim chili peppers to poblanos, it’s impossible to find a pepper that doesn’t benefit from a little char grill. When grilling large bell peppers, it’s convenient to cut into quarters and remove the stem and seeds. Then place skin-side down on the grill until full charred. Small to medium sized peppers like jalapenos, poblanos or Anaheim chili peppers are best grilled whole and turned until completely charred. Place the charred peppers in a brown bag or covered bowl to cool. The steam will make peels slide off easily before eating.

Zucchini: Slice small to medium sized zucchini in half and larger ones in lengthwise slabs. Always brush with olive oil and season with plenty of salt and pepper before grilling over medium heat. Once your zucchini is cooked, you can serve it as is or dice it up. Toss it with pasta, California Ripe Olives and basil for a quick supper or combine it with yellow onions, avocados and pinto beans for a great veggie taco filling. This Fire Roasted Taboulli should definitely get your grill started.

Asparagus: Nothing against skinny asparagus, but the medium to thick stalks are the best ones to ‘cue. As always, chop off the fibrous ends before you begin. Toss or brush with olive oil or a little bit of mayo, sprinkle with salt and pepper and then grill over a medium high heat for a very short stint. The stalks should be browned, but not charred and tender, nor wilty, when served. Season cooked asparagus with fresh herbs like dill or mint or dress in a lemon or Dijon vinaigrette. Couple grilled asparagus with onions and California Ripe Olives as we do in this Grilled Asparagus Salad recipe and you’ll be hooked.

Radicchio: Grilled leaves? What gives? Actually, lettuces and other leaves like escarole, frisee, endive and radicchio fair really well over a quick high heat. Bitter by nature, a brief char and subtle wilt, take the edge off of these sometimes overpowering flavors. Just quarter, or wedge, a head of radicchio (leaving the leaves attached by the butt end) and toss with olive oil, salt and pepper. Grill for a few minutes, then season with sweet balsamic vinegar and briny California Ripe Olives or capers. Ease into the idea by chopping grilled radicchio and other sweet vegetables into a pasta salad like we do in this Grilled Orzo Salad.

Cherry tomatoes: Thick juicy tomatoes taste great on the grill, but beware of the clean-up involved. Compact cherry tomatoes however, are easy to thread onto skewers and char like a charm. Not prepared to go full veg a-head? Try these little skewers the next time you turn on your grill. California Ripe Olives, cherry tomatoes and some shrimp make for a quick bite, everyone can enjoy.