Grilling adds wonderful depth of flavor and nuance to vegetables, and has the added bonus of drying them out, concentrating both flavor and sugars. I can honestly say that there’s no season during which I don’t love vegetables. But if there’s any season when I am happy to forgo meat, it’s the summertime, when grilled veggie dishes meet my heartiness quotient and satisfy with their richness of flavors and textures. Grilled veggies are also remarkably wine-friendly; and for those days when you still feel like a carnivore, they can round out a meaty meal in relatively healthy fashion. I tend to gravitate towards three familiar vegetables for grilling—eggplant, mushrooms, and squash—and I’ve included a pair of recipes for each here, to spark creativity on how to add diversity to the produce-deprived grilling repertoire.
Grilled Vegetable image via Shutterstock