Seasonal Recipe Spotlight: Roasted Vegetables

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Eggplant, tomatoes, sweet corn - they're piled up at farm stands across the country, and it's still high grill season too. The obvious thing to do is to grill or roast some of that vegetable bounty. Roasting vegetables, especially on a grill over fast high heat, is a great way to enjoy the full flavor of fresh vegetables without added fat or a lot of seasoning. Plus they look beautiful - look at this platter of gorgeous vegetables from Small Farm Blog!

Corn is a classic grilled veggie - check out this Red Hook Ball Field recipe at Serious Eats, from their article in pursuit of perfect grilled corn.

More roasted vegetable links below - what's your favorite roasted vegetable?

With eggplants, roasted is the way to go, in our humble opinion. Try Roasted Eggplant and Tomatoes or Roasted Eggplant and Garlic over Linguine. (Also check out these tips on getting rid of bitterness in roasted eggplants.)

Roasted tomatoes are delicious too, and a good base for all kinds of dishes, like our Roasted Tomatoes with Shrimp and Feta.

And don't forget about roasted garlic, good for many, many things - like our new favorite pasta salad, Roasted Garlic, Olive and Tomato Pasta Salad.

What's your favorite way to roast or grill summer vegetables?

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.