Move over Meat! There's Lots More to Grill...

Grilling isn’t just for meat. It makes veggies mouthwateringly irresistible! Grab zucchini, tomatoes, eggplant, corn on the cob, peppers, onions and even leafy greens at a Harvest Home Farmers’ Market.  Make them blossom with extra flavor on the grill! A great way to cut down your labor on Labor Day!)  

Grilling tricks for top-notch flavor:

Marinate before you grill.   It adds depth of flavor.  Store-bought marinades with olive oil cling to veggies while they grill preventing smoking or flaming.  Or make your own marinade (See tips below.)   Mix veggies and marinade together. Refrigerate for ½ hour to an hour.

Just the right size: Cut large veggies like eggplant or zucchini lengthwise or in rounds for more grilling surface area. Use skewers for small veggies like cherry tomatoes, tomatillos or peppers. Or loosely wrap small veggies in aluminum foil. For more tips, check out

Where to put a veggie on the grill: Veggies that cook fast, under 20 minutes, can go directly over the heat. If they take longer to cook keep them away from the direct heat so they don’t “char.”

Crowd Favorite: Corn on the cob, cooked in the husk! Remove the silk from the top of the ear. Soak in a bowl of water with 1 Tablespoon of sugar for 10 minutes before grilling. Put grill on medium-hot, close lid and grill for 15 to 20 minutes, turning every 5 minutes.

Sit back and enjoy!



Recipe: Herb-marinated Grilled Veggies: 

Served Hot or Cold!



  • ¾ cup of olive oil

  • ¼ cup red wine vinegar

  • 1 tablespoon minced garlic

  • 1 teaspoon each of chopped fresh rosemary,thyme leaves, basil and oregano

  • ½  teaspoon each of salt & freshly ground black pepper

  • 3 bell peppers: red, green & yellow

  • 3 zucchini, cut into 1 inch chunks

  • 2 large onions, cut into 1 inch chunks

  • 1 eggplant, cut into ½ round slices

To Make It

  • Combine first 9 ingredients in a large bowl.

  • Add the vegetable chunks and marinate in the fridge for 2 hours.

  • Remove vegetables from marinade, Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with leftover marinade. Serve warm.

Grilled Romaine “Caesar Salad” :


  • 3/4 c. mayonnaise

  • 1 clove garlic, minced

  • 1 tsp. honey mustard

  • 1 tsp. Worcestershire sauce

  • Juice of 1/2 lemon

  • Salt & ground black pepper

  • 1 large head romaine lettuce, quartered

  • 2 tbsp. extra-virgin olive oil

  • 3/4 c. grape tomatoes, halved

To Make:

  • Whisk together the first six ingredients to make Caesar Salad Dressing.

  • Brush Romaine quarters with olive oil and cook on medium hot grill for 2 to 3 minutes per side until slightly charred & wilted.

  • Remove from grill. Drizzle with dressing and top with tomatoes


Tips for greater grilling success and creativity

Grilling basics:

  • Clean grill thoroughly with a brush before using, making sure there is nothing left from the last use.   

  • Lightly brush your grill with olive oil to prevent sticking;

  • Marinade veggies for at least ½ hour, but no more than 8 hours.  

  • Add extra fresh chopped herbs the last few minutes of grilling or just before you serve your dish to amp up the flavor.


Marinade Magic: They make veggies way more exciting to eat!

Savory Summer: Especially good if grilling tomatoes.  Mix together 2/3 cup of olive oil, 1/3 cup Balsamic vinegar, ½ cup of finely chopped onion (try red onion), 1 Tablespoon of fresh basil, 1 teaspoon minced garlic, salt & pepper to taste. Let sit for 2 hours. (Excellent on chicken, too)

  • Asian influences: Mix together ½ cup of olive oil; ½ cup of low sodium soy sauce and juice of ½ a lemon with 1 crushed clove of garlic. Soak for about an hour.

  • Spicy Orange & Cilantro: Mix together 4 Tbsp of olive oil, 2 Tbsp orange juice, 2 Tbsp orange marmalade, 2 Tbsp of chopped fresh cilantro and 1 tsp of red pepper flakes.

  • Light & Lemon-y: Mix together 2 Tbsp olive oil, 4 Tbsp lemon juice, 2 Tbsp of lemon zest, 1 tsp of finely chopped garlic.

Don’t forget the Fruit!  Grilling fruit caramelizes the sugar.  

  • Large fruits like peaches, bananas, plantain, pineapple, apples and even melon are best and make a delicious dessert.  Some more of these ideas HERE

  • Mix fruit and vegetables. Try some of THESE





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