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Grilled Vegetables That Make Sense Recipe-14271

Photo by: Joseph De Leo
Comments: 3


Grilling vegetables can be a humbling experience for even the most expert barbecuer. Who hasn’t lost a couple of onion slices through the racks? Or tried to grill something that really should not be grilled, like Brussels sprouts’ leaves?

The most frequent complaint I hear is, “How come I can never get the vegetables and meat to finish grilling at the same time?” Well, the trick is all in the timing, and knowing how thick or thin to cut the vegetables so everything tastes great and comes off the grill together.

Yield: Makes dinner for 2 or side dishes for 4


For the basting mixture:

  • 4 ounces (½ cup) extra virgin olive oil
  • 4 ounces (½ cup) extra virgin olive oil
  • 2 ounces (¼ cup) sherry vinegar
  • 2 ounces (¼ cup) sherry vinegar
  • 1 large pinch fresh rosemary, chopped
  • 1 large pinch fresh thyme leaves, chopped
  • 1 large pinch fresh tarragon, chopped
  • Salt, pepper, and crushed red pepper flakes

For the vegetables:

  • 1 red pepper, quartered lengthwise, pith and seeds removed
  • 1 yellow pepper, quartered lengthwise, pith and seeds removed
  • 1 medium zucchini, cut on a slight bias, ¾-inch thick
  • 1 medium zucchini, cut on a slight bias, ¾-inch thick
  • 1 medium yellow squash, cut on a slight bias, 3/4-inch thick
  • 1 medium yellow squash, cut on a slight bias, 3/4-inch thick
  • 12 asparagus spears, trimmed
  • 1 head endive, halved lengthwise
  • 1 head radicchio, halved
  • 1 lemon, halved


Turn your grill to high, make sure it is brushed clean, and rub it with canola oil to keep the vegetables from sticking.

Whisk the olive oil, vinegar, herbs, a large pinch of salt, a few grindings of black pepper, and a pinch of crushed red pepper flakes in a small bowl.

Put the peppers on the grill for 2 minutes, then follow with the rest of the vegetables. To prevent the asparagus from falling through the cracks, lay them crosswise on the grill.

Lower the heat to medium so the vegetables do not burn.

Lightly brush each vegetable with the olive oil and herb mixture and grill 3 to 4 minutes.

Turn the vegetables over and continue basting. (Be careful not to burn anything; the oil will cause the flames to flare up.)

If anyone vegetable is intent on going up in flames or it is blackening or cooking much faster than the others, transfer it to the top rack or a cooler section of your grill and let the other vegetables catch up.

All of the vegetables should take roughly 6 to 8 minutes to become tender. The endive and radicchio should be just lightly charred; remove them to the shelf or a cooler section of the grill to prevent overcooking, if needed.

Transfer vegetables to a serving platter or individual plates and season with salt and pepper.

Drizzle any of the remaining oil and herb mixture over the top, give it all a squeeze of lemon, and serve.


True: Asparagus almost talks to you, revealing where the tender eating stops and the tough, stringy part begins (usually where the green color starts to turn white). Just bend the spear gently toward you at about its lower third, and it will snap where the good and bad should part ways.

Another True: Pour a couple ounces of canola oil on a clean rag and rub it on the preheated grill racks to keep vegetables from sticking.

© 2005 Michael Schlow

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  • ChefARA

    05.21.15 Flag comment

    @Lew...I would presume the yellow squash should be cut to 3/4", just as the zucchini. Makes for even cooking.

  • Lew

    08.13.10 Flag comment

    This recipe calls for 1 medium yellow squash, cut on a slight bias, 3/3-inch thick. What is the correct thickness?

  • Lew

    08.13.10 Flag comment



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