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.
Read more about choosing grilling veg

One Prep, Two Meals: Grilled Peppers

Grilled peppers upgrade many quick, easy meals. Get one prep, two meal recipes at TwiceasTasty.com.
If you search through the blog’s recipe index, it quickly becomes obvious that grilling and smoking are my favorite ways to prepare peppers. Sure, raw peppers add a crisp, sweet flavor to everything from salads to summer rolls. But quickly cut free their cores and place them on a hot grill, and you have an immediate upgrade to salsas, sauces, kebabs, black bean burgers, and even canning projects. Set them on a grill over low heat and smoking woodchips, and you can smoke chilies until they are dry enough to store for winter use or just enough to puree them into my favorite chili paste.

For many of these uses, I’m grilling bumper crops of peppers until I run out of coals. But you can enjoy the same intense flavor with just a pepper or two for a weeknight meal. Better yet, make room for just a little extra veg and you can prep two meals at once. I lean toward pasta on the grilling night: I multitask by cooking the pasta while I’m prepping or monitoring the grill, and then I make a creamy sauce base while I’m waiting for the peppers to cool enough to peel. The next night, all I need to do is chop up the grilled veg before stirring it into batter for savory pancakes.
Learn to make Creamy Grilled Bell Pepper Pasta and Grilled Pepper Pancakes with Goat Cheese

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.
Read more about grilling and smoking your harvest

Squash and Rice

Squash and pumpkins keep far longer than you think and can be eaten from sunup to sundown. Get winter squash recipes at TwiceasTasty.com.
Our winter squash and pumpkin crop yielded little last year, and as I packed away other storage veg, I thought I would have to do without a cold-weather stash. But as daylight waned, friends and family kept sending me home with squash, most fearing it would spoil before they could use it or lacking inspiration for how to prepare it.

If you’re in that camp, this week’s post should both quell fears and inspire delicious meals. Winter squash and pumpkins keep far longer than people think, particularly if they’re properly cured and stored. And they can go in a range of meals, from breakfast to lunch to dinner to dessert. As a bonus, they’re easy to prep and cook ahead for multiple quick, unexpected meals, like risotto and curry.
Learn to make Thai Squash Curry and Squash–Mushroom Risotto