Once you take your meat off the grill to let it rest, take advantage of that time to cook up some fresh vegetables. Quick cooking over an open flame – gas or charcoal – gives them a smoky flavor and a crisp texture even the pickiest eater can’t refuse.

Here are my favorite vegetables for summer grilling:

• Asparagus
• Tomatoes
• Corn
• Squash
• Zucchini
• Green beans
• Bell peppers
• Red onions
• Artichokes
• Mushrooms – portabella, chanterelle, crimini, button, etc.
  

Grilled vegetables don’t have to be fancy. Just brush them with a bit of olive oil, sprinkle them with salt, and they’re ready to go. If you want a little more flavor, sprinkle your vegetables once the come off the grill with fresh herbs, balsamic vinegar, or even exotic spices.

So next time you’re at the farmer’s market or the grocery store, stock up on vitamin and nutrient-packed vegetables for the grill. They’ll make a great accompaniment or main course for simple dinners or a big crowd.

Three recipes to try:
Grilled Mediterranean Tomatoes with Olive Tapenade
Grilled Summer Vegetables with Basil Oil
Grilled Corn Salad with Creamy Cilantro Dressing

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