Summer is officially here, now it's time to put your grill to work. along with your steaks, kebabs, and hotdogs, fire up the grill for these seasonal vegetables. With a small amount of heat, these grilled peppers, onions, and other fresh veggies will caramelize, and instantly add flavor to your favorite dishes. The best way to make the most of it all is to grill any vegetable you can. Try out these summer vegetables to pull off your best grilling season yet. Start with these:
Grilling onions bring out the natural sweetness of vegetables. There’s a subtle transformation that happens with smoke and caramelization to bring out their amazing flavor.
Grilled broccoli is one of the most delicious things you could ever taste. The flowery tops of broccoli are perfect as they get crispy and best for catching marinades while the stems turn soft and sweet. Make sure when you cut broccolis to keep florets big so they don’t fall through grill grates. Grilled broccoli holds its own as a veggie side, and it’s a welcome addition to summer pasta salads and pizza.
Summersweet corn turns nutty and deliciously roast-y when grilled. They also turn tender without getting mushy for the perfect corn texture. Make sure you rotate your corn frequently so they get grilled evenly without drying out.
Grilling eggplants turn them sweet, meltingly tender and smoky too. Sliced, halved or whole small eggplants need only a drizzle of olive oil and a sprinkle of salt and pepper. They also complemint other flavors, like sweet grilled peppers, fresh tomatoes or salty feta cheese.
Fennel turns tender, sweet, and mellow once it’s grilled. Fennel gets Super crisp and anise-flavored when raw. Pair it with heartier flavors, like grilled meat or seafood.
Packed umami mushrooms are one of the best meat substitutes for grilling. White button or brown mushrooms are great in kebab skewers. Big portobellos are generous and satisfying — and they’re an imposter for your usual burger patties.
At this time of the year, there's squash everywhere, and your grill is one of the best places for it. Grill halves, thread onto skewers, or cook in foil packets.
Sweet potatoes all available all year round. These potatoes get a great sweet and toasty flavor from the grill. Like other very thick vegetables, potatoes benefit from a short pre-cooking before grilling.
From cherry skewered tomatoes to full-size beef tomatoes, the warm juiciness and complex smoky flavors from grilled tomatoes are one of the summer’s greatest flavors. Make sure to keep a close eye on them while grilling so that they don’t overcook.
Tips for Grilling Vegetables
- With a little oil on your veggies or brushed on your grill grates, this help prevent sticking.
- Vegetables grill best on moderate heat. Flip them and move them to a cooler part of the grill when they begin to char before they’re heated all the way through.
- Precooking thick vegetables like beets, potatoes, parsnips and squash will lessen their grilling time and ensure they’re tender before they char. This is important when grilling them with meat or softer vegetables in skewers. Precook by blanching them in boiling water until just almost tender, cool them briefly in cold water.
- For a quick marinade: try using any vinaigrette you have on hand, or simply brush veggies with an easy combo of oil, vinegar, salt and pepper. Keep in mind that the oil in marinades can flare up, so keep your coating light.
- Leftover grilled veggies are great in summer sandwiches, grain bowls, tacos and salads.
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