Grilled Vegetable Dishes


With summer comes grilling season and just because you don’t eat meat it doesn’t mean that you can’t fire up the grill and make some great grilled vegetable dishes. Following are three recipes that I found interesting and worth a try. And they might just be the thing to spice up your next meal.




Fregola with Charred Onions and Roasted Cherry Tomatoes Recipe –



  • 1  pint(s) cherry tomatoes
  • 2  tablespoon(s) extra-virgin olive oil
  • 2  sprig(s) rosemary
  • 2  sprig(s) thyme
  •   Salt
  •   Freshly ground pepper


  • 2 medium red onions, sliced 1/2 inch thick
  • 1/4 cup(s) extra-virgin olive oil, plus more for brushing
  •   Salt
  •   Freshly ground pepper
  • 1/4 cup(s) balsamic vinegar


  • 3 cup(s) fregola
  • 1/4 cup(s) balsamic vinegar
  • 3 tablespoon(s) extra-virgin olive oil
  •   Salt
  • Freshly ground pepper
  • 1 cup(s) torn basil leaves


  1. Preheat the oven to 300 degrees F. On a rimmed baking sheet, toss the tomatoes with the olive oil. Add the rosemary and thyme sprigs and season with salt and pepper. Bake for about 40 minutes, until the tomatoes are ready to burst. Strip the crispy leaves from the herb stems; discard the stems. Increase the oven temperature to 350 degrees F.
  2. Light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderately high heat until nicely charred but still crisp in the center, about 3 minutes per side.
  3. Transfer the onions to a baking dish. Add the vinegar and the 1/4 cup of olive oil and bake for 20 minutes, until tender. Let the onions cool in the liquid, then coarsely chop them. Reserve the liquid.
  4. Bring a large pot of salted water to a boil. Add the fregola and cook, stirring occasionally, until the fregola is al dente, about 15 minutes. Drain and transfer to a large bowl.
  5. While the fregola is still warm, add the onions and their cooking liquid, along with the tomatoes and crispy herbs. Stir in the vinegar and olive oil and season with salt and pepper. Garnish with the basil and serve.






Warm Grilled Corn with Pancetta and Red Pepper Recipe –


  • 16  ear(s) corn, shucked
  •   Vegetable oil, for drizzling
  • 1/2 pound(s) pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice
  • 1/2 cup(s) water
  • 2  tablespoon(s) minced garlic
  • 2  small red bell peppers, cut into 1/2-inch dice
  • 2  tablespoon(s) sherry vinegar
  •   Salt
  •   Freshly ground pepper
  • 2  tablespoon(s) (small) oregano leaves


  1. Light a grill. Drizzle the corn with oil and rub to coat thoroughly. Grill over moderate heat, turning often, until lightly charred all over and just tender, about 15 minutes. Transfer the corn to a work surface and when cool enough to handle, cut the kernels from the cobs.
  2. In a large, deep skillet, combine the pancetta and water and bring to a boil. Simmer over moderate heat until the water evaporates, about 4 minutes. Fry the pancetta, stirring occasionally, until crisp, about 8 minutes. Pour off all but 2 tablespoons of the fat in the skillet.
  3. Add the garlic and red peppers to the skillet and cook, stirring, until the garlic is fragrant, about 2 minutes. Stir in the corn and vinegar and cook briefly to heat through. Remove from the heat and season with salt and pepper. Stir in the oregano leaves, transfer to a bowl, and serve.






Grilled Carrot Salad with Brown Butter Vinaigrette Recipe –


  • 1/2 cup(s) extra-virgin olive oil
  • 2  tablespoon(s) smoked sweet paprika
  • 1  tablespoon(s) ground fennel
  • 1  tablespoon(s) ground coriander
  • 2  clove(s) garlic, thinly sliced
  • 4  sprig(s) thyme
  • 1  pound(s) baby carrots, halved lengthwise and tops trimmed to 1 inch
  •   Salt
  •   Freshly ground pepper
  • 4  tablespoon(s) unsalted butter
  • 2  tablespoon(s) sherry vinegar
  • 1  tablespoon(s) water
  • 2  tablespoon(s) marcona almonds, plus chopped almonds for garnish
  • 5  ounce(s) baby arugula


  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
  2. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
  3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
  4. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve

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