Choosing Grilling Vegetables

This list of vegetable grilling choices will remind you of favorite options and inspire you to try new ones. Learn more at TwiceasTasty.com.
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.
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Fired Up

Cooking over fire is simple and adaptable for not just meats but also vegetables and fruit. Learn more at TwiceasTasty.com.
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.
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Taking Stock

Amid signs of the steady march toward spring, it’s time to take stock of your last saved harvest. Learn more at TwiceasTasty.com.
Growing food has been on my mind: I’ve been busy prepping for a sprout-growing workshop this week and organizing next month’s Free the Seeds event. You too are probably noticing the steady march toward spring as bright seed catalogs arrive regularly and storage vegetables beg to be front and center in your meals. Now’s the time to take stock of what you’ve saved from your last growing season, particularly what you’ve used and what’s left.
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Winding Down Year 4

I’m kicking off 2020 with two tasty online events: a giveaway and a challenge. Learn more at TwiceasTasty.com.
Twice as Tasty will officially turn 4 next June, but the approaching end of 2019 has me reflecting on the past year and pondering the directions to take the blog and Twice as Tasty Live in the year to come. It seems that this past year was all about settling in: The blog has found its rhythm, and the models I’ve developed for workshops and other live events keep them running smoothly. (Read on, and you’ll see what I mean.) Things are running so smoothly that I’m tossing around ideas that will put more on the 2020 table. (Skip down the page to read about the year to come.)
Read more about what to expect in 2020