Grilled Vegetables

Yes. Grill them up to 4 hours ahead and store at room temperature in an airtight container. You can also refrigerate them for up to 3 days and serve cold or reheated gently in a 300°F oven for 5–10 minutes.

Dense, firm vegetables are best: zucchini, summer squash, bell peppers, eggplant, asparagus, corn, mushrooms, onions, and tomatoes. Softer vegetables like broccoli and leafy greens are harder to grill successfully and are better roasted.

Oiling them too heavily or grilling them too hot. Excess oil burns and creates bitter flavors. Use medium-high heat (400°F) and a light brush of oil. Also, do not move vegetables around constantly; let them sit 3–4 minutes per side so they develop a proper char.

Yes. Toss prepared vegetables with oil, salt, and pepper, spread on a sheet pan, and roast at 425°F for 20–25 minutes, stirring halfway through. They will not have grill marks, but they will be tender and caramelized.

Grilled vegetables work as a side to grilled steak, chicken, or fish; tossed into pasta with olive oil and garlic; layered in a sandwich; or served as a light meal with grains like quinoa or rice and a dollop of yogurt or goat cheese.

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 5–10 minutes, or serve cold with a squeeze of lemon. They also work well tossed into salads, pasta, or grain bowls.