Grilling Summer Vegetables

Grilling Summer Vegetables

June 29, 2012

Everybody loves to grill meat and fish, right? Vegetables are also great over the fire; especially when you know some of the secrets.

The grill performs a sort of magic on vegetables, slightly changing the taste for many of them. They also take on a new appearance, adding a different dimension to the flavor of your recipes and the appearance of the finished dish.

We 've put together a couple of quick tips on grilling some of the most popular vegetables. They 're so fast and easy you can try them tonight.

Asparagus and Green Beans – Over a hot fire, asparagus takes on a meatier taste and beans lose their raw flavor for smoother and more subtle tones.

    * You 'll need a hot fire and a pre-heated grill topper (Kalamazoo grills have veggie-specific surfaces).
    * Clean and trim the vegetables.
    * Whisk together equal parts olive oil and lemon juice in a large bowl. The lemon juice helps prevent the olive oil from flaring up and adds great flavor. One tablespoon of each is enough for one pound of veggies. Toss the veggies in the bowl to coat.
    * Remove them from the bowl and season liberally with salt and pepper. Discard the liquid.
    * Grill over high heat until marked by the fire but not limp, typically three to five minutes.


Corn on the Cobb – This is a summer staple that many of us boil. Let 's mix it up and cook it on the barbeque. When grilled, corn straight out of the husk takes on a new flavor profile, becoming much deeper and heartier.

    * You 'll need a multi-zone fire with one area of the grill very hot and one area with a very low fire or no fire at all. The corn will be roasted with indirect heat and then grilled to finish.
    * Shuck and clean the corn.
    * Brush it with olive oil and season liberally with salt and pepper.
    * Place the corn directly on the grill grate in the cooler zone of the grill. Close the lid and roast the corn for 5 to 8 minutes until the color turns golden. Turn it once or twice along the way.
    * Transfer the corn to the hotter zone to lightly mark the outside over the fire. This should only take a minute or less.

Kalamazoo Corn


Tomatoes – The Italians call it the pomodoro – the golden apple. We know them as being great on burgers or cut up and served on cold salads. Once you cook them on the grill, they will take on a new dimension, becoming sweeter and smoother.

Whole plum tomatoes and grape tomatoes can be grilled directly on the grate over a hot fire.

    * Drizzle the tomatoes with olive oil and season with salt.
    * Grill the tomatoes until the skin is blistered and beginning to peel. Handle them with grilling tongs.
    * Remove from the grill and serve with pasta or in a warm salad.


Larger tomatoes can be sliced and grilled for serving on burgers. 

    * Slice tomatoes 1/2 to 3/4 inch thick and drizzle with olive oil.
    * Place directly on the grill grate over a medium fire and grill for about three minutes, turning once with a grill spatula/turner.

Kalamazoo Tomatoes