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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I love grilling my vegetables for salsa - tomatoes, tomatillos and chiles get such a wonderful smokiness when you char them over hardwood.
Nigella has a wonderful and extremely simple recipe for delicious roasted vegetables-- you pile a baking sheet with red onions, garlic cloves, sweet potatoes, peppers, and idaho potatoes. After roasting for a good while, when everything becomes caramelized, you put a bit of haloumi cheese (or feta) on top and zap it under the broiler. Delicious!
I hope this doesn't ruin my chances of getting my tomatoes at Farmer's Market...here's my secret. I go to Farmer's Market and ask for the squashed tomatoes at the organic tomato stands. They are usually thrown in a crate somewhere, and they are usually PRETTY squashed. They will sell them for way cheaper (or free), and then I go home, cut off the bad parts, and roast them with a little olive oil and salt. Then, I either freeze them in a ziplock bag or use them in my soup and stew recipes, anything that called for canned tomatoes. Delicious summer tomatoes...amazing and affordable!
Asparagus. Salt, pepper, toss in olive oil, grill briefly on all sides. It should still be a little crunchy on the inside. As if you're blanching the vegetable with the grill. .