You don’t have to be a meat lover to enjoy grilling season. For all the meat that finds its way onto the grill, the true stars of grilling season are the vegetables. They don’t require much fuss and result in a delicious side dish or, oftentimes, main dish. But not all vegetables were made for grilling – only the strongest survive.

Here are the best vegetables to grill this summer:

1. Eggplant

Eggplants are so underrated. They are unique in that they absorb flavor like a sponge, unlike many other vegetables. On the grill, eggplant takes on an even more unique character and texture – the kind you’re mouth will forever water just thinking about.

2. Corn

This summer staple – corn – is one of (if not THE) best vegetable to throw on the grill. Grilling brings out it’s natural sweetness. All you need is a dash of salt and garlic butter and you’ve got yourself the best grilled eats.

3. Bell Peppers

Grilled bell peppers are a surefire hit on a kabob stick or as is, as a side dish among other grilled veggies. To get rid of the skin, grill whole bell peppers until blackened and place them in a close paper bag until they cool. Once cool, rub off the skin – it should peel off easily!

4. Portobello Mushrooms

Unlike many other mushrooms, which can be delicate or simply too small to handle the grill, Portobello mushrooms hold their shape. In fact, the vegetable takes on a steak-like aroma and texture. For all the vegetarians out there, simply marinade Portobello mushrooms with spices and condiments like cumin, cardamom, chili powder, soy sauce and/or Worcestershire sauce as well as olive oil and then grill away to veg-burger perfection.

5. Onions

There is nothing quite as delicious as grilled onions. Grilling brings out the onion’s natural sweetness and caramelizes the vegetable while still keeping it sturdy and complementary to many a main dish.

6. Zucchini

This sturdy vegetable is reminiscent of summer and while it is a relative bore when eaten raw, it flavors truly shine when grilled. All it needs is a little olive oil, salt and pepper and you’ve got yourself a grilled veggie that sells itself. Or you can get more gourmet, with a cilantro lime dressing.

7. Asparagus

Asparagus is delicious no matter how you cook it, but especially appetizing when grilled. Choose thicker asparagus spears to avoid them slipping through the grates. Sprinkle with grated parmesan, black pepper and sea salt when fresh off the grill and still piping hot!

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Grilled Vegetables from Shutterstock

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This pan-grilled asparagus and endive dish makes a beautiful party platter or addition to any spring meal. Grilling the endive and asparagus and preparing the favas and oranges simply allows each element of the dish to pop. A super-light orange juice-based dressing allows the bright colors and fresh tastes to stand out in this salad.

Pan-Grilled Asparagus and Endive with Fava Beans, Orange and Basil

serves 4

Ingredients

3 lb (1.5 kg) fava beans, outer pods removed
1 lb (500 g) slender asparagus, trimmed
2 heads Belgian endive, sliced lengthwise 1⁄8 inch (3 mm) thick
2 Tbsp olive oil
Salt and freshly ground pepper
2 oranges
2 Tbsp extra-virgin olive oil
1⁄2 cup (1⁄2 oz/15 g) small fresh basil leaves

Directions

Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then drain. Squeeze each bean free of its tough outer skin.

Warm a stove-top grill pan over medium-high heat. Put the asparagus and endive slices in a bowl, add the olive oil, and toss to coat thoroughly. Add the asparagus and endive to the hot grill pan and cook, turning occasionally, until the vegetables are charred and tender-crisp, 8–10 minutes total. Season the vegetables well with salt and pepper.

Finely grate the zest from 1 orange over a bowl. Cut a slice off both ends of 1 orange so it will stand upright. Stand it on a cutting board and, using a large, sharp knife, cut away the peel and white pith by slicing from top to bottom, following the contour of the fruit. Cut the orange crosswise into thin rounds.

Cut the second orange in half and squeeze the juice into another bowl. Whisk in the extra-virgin olive oil and season with salt and pepper to make a dressing.

Arrange the asparagus, endive, oranges, and fava beans on a platter. Sprinkle with the reserved orange zest and basil. Drizzle with some of the orange dressing, and serve.
This recipe appears courtesy of “Healthy Dish of the Day,” by Kate McMillan, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2014).

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The post Pan-Grilled Asparagus and Endive with Fava Beans, Orange and Basil appeared first on EcoSalon.