When I’m not eating garden-fresh vegetables raw, my first choice is to cook them on a grill. Sautéing and roasting are fine, enhancing their flavor in ways steaming and boiling never do, but the grill adds that extra touch of charred smokiness—and lets me leave the stovetop and oven turned off.

The techniques I offer this week in my Twice as Tasty column for the Flathead Beacon focus on grilling different types of alliums: onions, garlic heads and scapes, and more. I eat a few on their own, munching grilled garlic scapes and spring onion tops straight from the grill, but most I incorporate into recipes. Grilled alliums are delicious featured in Onion Lover’s Dip and Grilled Onion Guacamole. The ones I freeze enhance recipes like Beer-Infused Potato Chowder, the pizza sauce I smear on sourdough pizza, and the pasta and savory pancake recipes I’ll share in the next couple of weeks.

Learn more about grilling alliums in my column.

Make it, share it.
Tag @twiceastastyblog and #twiceastastyblog

Twice as Tasty

In spring and early summer, I might grill a single vegetable for dinner, like asparagus or broccoli. By mid- to late summer, I often fill a grill with a mix of just-harvested vegetables. They work as a side dish for grilled fish or meat but also can become the focus of a vegan or vegetarian meal.

The techniques for grilling many vegetables are similar, but some benefit from a specific cut, arrangement on the grate, or treatment after cooking, especially if you’re grilling large batches to freeze or otherwise preserve for year-round use. Here are just a few other grilled vegetable techniques on the blog. You can find more recipes and techniques in the recipe index.

• Grilled Asparagus
• Grilled Sweet Peppers
• Husk-Grilled Corn with Smoky Lime Butter
• Orange-Kissed Grilled Broccoli
• Grilled Portobello Mushrooms

You can also learn more about grill mats, a tool I find essential when grilling thin vegetables that might slip through the grates, in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.