At the peak of harvest, the biggest challenge when firing up the grill is choosing what to put on it. Do I want to roast that basket of peppers or let them sit longer to develop more color? Should I work through those giant bowls of tomatoes and tomatillos? Did I harvest eggplant, or broccoli, or corn? Is there extra room for vegetables that will keep longer, like onions, beets, and garlic, but would be tasty tonight?

When the pace of harvest slows, the question often becomes, What can’t I put on the grill? The answer is surprisingly little. From fruit to breadsticks and pizza to fish, it all tastes delicious when cooked over coals. Vegetables by far make up my largest grilling category. Hopefully this list will remind you of favorite options and inspire you to try new ones.
Read more about choosing grilling veg

This time of year, I’m always fired up about preparing food on the grill. Just this last week, I was grilling sourdough pizza aboard the Blue Mule and smoking cherries to infuse in bourbon and to pickle. Although I throw plenty of more traditional foods on the grill, like shrimp and fish, I increasingly fill my beat-up Weber kettle grill with vegetables and fruit.

The Twice as Tasty collection of grilling and smoking recipes has grown large enough that I recently broke it into its own category on the Recipes page. But many preparations are so simple and adaptable that once you get the hang of how your grill or smoker handles produce, you’ll realize you don’t need a recipe and can use the tool to prepare multiple meals and even frozen or canned treats.
Read more about grilling and smoking your harvest