Grill veggies for a sensibly savory summer dish

I remember the first time I saw a platter of grilled vegetables. It was in a little trattoria in northern Italy: Scarlet tomatoes and bell peppers, dark green zucchini and asparagus, and golden yellow squash were arranged on a simple white platter that looked like a painting.

I thought it was one of the most beautiful displays of color I had ever seen. I remember thinking at that time that I had never seen anything like that on an American menu.

Years later, grilled vegetables have become a much-loved dish in restaurants across our nation. They are also easy to prepare for the home cook. These colorful vegetables are a wonderful offering as a side dish or a first course.

On the Fourth of July, a platter of these vegetables has become a holiday tradition at my house. If I am going to a friend’s party, I always make sure to prepare a platter to share with the guests. If you plan to transport them, place them in a plastic container, cover and refrigerate until serving.

The key to perfect grilled vegetables is to make sure they are branded with grill marks on the outside and just cooked through inside. The grill should be medium-high so the vegetables can cook evenly.

Be as creative as you like by selecting the freshest vegetables available at the market. You can add husked corn, whole portobello mushrooms and even peeled avocado halves for a more elaborate platter.

I like to finish the vegetables with a drizzling of herbed summer vinaigrette. Fresh basil, chives and parsley are a welcome addition to this classic vinaigrette.

You’ll find that any remaining vinaigrette is wonderful on a simple green salad, sliced ripe tomatoes, pasta salad or even as a nice finish to simple grilled chicken or fish. If you are in a hurry, you can just drizzle the grilled vegetables with lemon juice and a fruity olive oil instead of the vinaigrette.

Help is on the way: I like to make extra grilled vegetables so I can add them to other dishes.

A stunning salad can be created by chopping all these vegetables and combining them with grilled chicken, shrimp or scallops and tossing them with summer vinaigrette.

The vegetables also make a great sandwich; add a little goat cheese for a wonderful flavor. Any leftover vegetables can also be blended with chicken or vegetable stock for an instant cold soup and enriched with a bit of creme fraiche or sour cream.

Assorted grilled summer vegetable platter

2 red bell peppers

2 yellow bell peppers

4 medium zucchini

Story Continues →