This is the time when grills are either bought or washed off. It's also time for thinking about yummy barbecued meats . Yet grilled vegetables deliver the same amount of kick that any chop or burger can. They're also healthier for you and leave you feeling not so stuffed afterwards.
Any vegetable can be grilled. Mostly everyone usually makes corn on the cob which is the standard outdoor fare. You can vary it by grilling it with a little olive oil and sea salt sprinkled on top to bring out its' sweetness. Peppers are also tasty when they're roasted over an open fire. Use a heavy olive oil as opposed to a lighter one. This will cut down on the peppers' skins getting too charred or burned. You can split them and core them before or leave them whole. These taste good with grilled tomatoes on Italian or French bread and drizzled with a garlic infused olive oil. You can also mix them with grilled onions. This last can be put on the barbecue whole or sliced in halves.They're also tasty on hamburgers too.
For a more sophisticated fare, trying grilling asparagus and eggplant. Grilled asparagus is good as part of a hot or cold party antipasto. You can place the spears in either a grill basket or directly on the grill itself. Add garlic, garlic salt or a spritz of lemon juice for more flavor. Eggplant also tastes amazing when it's cooked outdoors.Slice lengthwise, As usual use olive oil along with balsamic vinegar and a sprinkling of rosemary.thyme, basil and dill. This can be your main dish or a side.You can also cut it smaller and try it with a goat cheese too or feta smeared on top the way chef Gaida De Laurentis makes it.
Summer is here and it's time for grilling. Instead of the usual chops or burgers try veggies, There's more variety and more flavor than the usual meats. Take advantage of the season's bounty and put some produce on your grill.