Grill All Day: Summer Grilled Vegetable Dishes

Here's 3 exciting grilled vegetable dishes that you can prep and cook outside. There's a whole world of new flavors and tastes to add onto whatever traditional meat dishes you're grilling up this Memorial Day weekend (or any weekend!).

The first step is to have a grill set up for success, or a full scale outdoor kitchen. More on what to do if you don't have either of these items is below. It also may be time for an upgrade.

Grilled Summer Squash with Feta & Red Onion


 

This summer squash recipe flips things around to avoid the squash getting squishy. The marinating step is done AFTER the grilling. This is inspired by escabèche, a technique where cooked fish or meats are preserved in an acidic mixture and cooked first, then marinated. With squash, it produces a great flavor without compromising on texture. Bon Appetit says to keep the squash crisp AND tender by pulling it off the grill as soon as it has picked up some grill marks. A paring knife test on the grill should easily slip through the flesh of the squash.

Here's the ingredients.

  • ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
  • 1 garlic clove, finely grated
  • ¼ cup white wine vinegar
  • 4 Medium summer squash and/or zucchini, cut lengthwise ¼" thick
  • 1 medium red onion, cut through root end into 8 wedges
  • 2 bay leaves
  • Kosher salt, freshly ground pepper
  • 8 oz. feta, crumbled into large pieces
  • 4 banana peppers from a jar, thinly sliced crosswise
  • Generous pinch of crushed red pepper flakes

Here's what to do with them.

Step 1

Prepare your grill to exactly medium-high heat with a lightly oiled grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.

Step 2

Toss squash, onion, and bay leaves on a baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.

Step 3

Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.

Step 4

Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

Grilled Asparagus with Spring Onions & Lemon Dressing


Score some big, chunky asparagus stalks & you are set up for grilling success

Thick asparagus stalks won’t fall through the grill grates - and they pick up a nice char without becoming chewy and stringy. This is an easy recipe from Bon Appetit. with these ingredients.

  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated Meyer lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh Meyer lemon juice
  • 1 tablespoon whole grain mustard
  • ¼ cup olive oil, plus more
  • Kosher salt, freshly ground pepper
  • 2 large bunches thick asparagus, trimmed
  • 2 bunches spring onions, halved if large

Step 1

Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).

Step 2

Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

Grilled Broccolli with Avocado & Sesame


Broccoli can take a surprising amount of heat.

Broccoli can take more heat on the grill than you would think. This dish will not taste burnt unless you actually set the broccoli on fire. Thanks again to Bon Appetit.

The full recipe on the link adds in Pickled Jalapenos, and shows you how to prep them.

  • 1 avocado, halved
  • 1 small garlic clove, finely chopped
  • ¼ cup tahini
  • 1 teaspoon finely grated lemon zest
  • 7 tablespoons fresh lemon juice, divided
  • ⅓ cup cilantro leaves with tender stems, plus more for serving
  • 8 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
  • 1 medium red onion, sliced into ½-inch rings
  • 1 tablespoon toasted sesame seeds

Step 1

Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

Step 2

Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 3

Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

Step 4

Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

 

Next Steps: You need a grill!


What's it take to make perfect vegetablees on the grill? Precise grill temperatures are a great starting point. Check out these hand-selected outdoor kitchen brands that offer premium grilling machines every aspiring outdoor breakfast chef will learn to rely on!

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