These quantities work well for grilling broccoli on a sheet pan in the winter as well. But none the less, it’s grilling season.
Approximate quantities: 2 lbs of broccoli crowns; 2 tablespoons of olive oil; 2 tablespoons of grapeseed oil; 2 tablespoons of water, zest of lemon; salt and pepper
Trim the broccoli crown as evenly as possible, place in a large, rectangular Pyrex baking dish or on a sheet pan, drizzle with oils, water, lemon zest, salt and pepper
Grill in a grill basket on high heat for about 8-10 minutes, turning or vigorously shaking the grill basket halfway through
This is one that you absolutely need a grill basket for but I don’t think it’s necessary to do anything to them before you toss them on the grill
Approximate quantities: 1 pint of cherry tomatoes; 1 tablespoon olive oil; salt and pepper
Grill at a at a medium high-heat in a grill basket for about 6 minutes, turning, or gently shaking the basket so that they can roll, about halfway through
After about 6 minutes, they’ll begin to char and blister, take them off and then drizzle them with olive oil, salt, and pepper
Approximate quantities: 12 ounces sugar snap peas, ends trimmed, strings removed; 4-6 garlic cloves; 1 tablespoons olive oil; 1 tablespoons grapeseed oil; salt and pepper to taste
Grill in a grill basket on medium heat for about 6-8 minutes, shaking the grill to turn them halfway through
“Grilled peaches may be summer’s greatest joy.” —Sam Sifton
Grilled plums too, Sam, grilled plums too.
Approximate: 4 peaches or plums cut along their seams, all the way around, and twist their halves off their pits and arrange skin side down on a in a large, rectangular Pyrex baking dish skin side down, sprinkled with cinnamon generously and about 4 teaspoon of raw sugar, approximate 1 teaspoon per of fruit
Place on the grill skin side down and grill on medium about 10 minutes, turning them half way through
Serve with ice cream or basil whip cream!
There are two options for grilling halloumi — either in a grill basket or on foil
If you have a rectangular, flat grill basket with a fine mesh then that will work, if you don’t, then I’d recommend grilling it on a piece of tin foil
Approximate quantities: 16-18 ounces of halloumi cheese, sliced into even rectangles, 2 tablespoons of olive oil, finely chopped scapes, chives, or scallions
I have to say, I think that grilling peppers is the most idiot proof of all grilled vegetables.
Approximate quantities: 3 large bell peppers, halved, stems and seeds removed, 2 tablespoons of olive oil; 2 tablespoons of grapeseed oil, 6 garlic cloves, peeled and crushed, salt and pepper
For panzanella or for any salad — this is absolutely the best thing to do with a loaf of bread that’s getting stale. Obviously, there are endless spin-offs and variations, this, however, is a good jumping off point.
Approximate quantities: 5 slices of bread, slight stale; 2 tablespoons of olive oil; 2 tablespoons of vinegar; salt, pepper, and 1 teaspoon of finely diced chives or 1 large clove of garlic sliced lengthwise
“To cook corn on the grill is to enter into a world of debate” –@samsifton
I like to keep it really, really simple with grilled corn: Husk, wash and scrub — scrubbing will also help remove the silks — and then drizzle with a small amount of neutral, vegetable oil salt, and pepper
Approximate quantities: 10 corn, husked, washed, and scubbed; 3 tablespoons of grapeseed oil, salt, and pepper
Drizzle the corn with the oil and salt and pepper, or, if you don’t have a steady drizzling hand, it’s also easy to roll them in vegetable oil, salt and pepper in a large, rectangular Pyrex baking dish just before grilling
Grill at a medium high-heat for about 12-14 minutes, turning them half way through
Approximate quantities: 2 lbs of wax beans, trimmed; 6 cloves of garlic, smashed and roughly chopped; 2 tablespoons of olive oil and 2 tablespoons of grapeseed oil; 2 teaspoons of salt; 1/2 teaspoon of crushed red chili flakes; a few grinds of fresh pepper
Toss all together in a large, rectangular Pyrex baking dish or on a sheet pan an hour or so before grilling
Grill in a grill basket on medium heat for about 10-12 minutes, turning or shaking the grill basket halfway through
People are always asking me about how I grill corn — a topic that there a many, many opinions on — and about other grilled vegetables so I made a point to write out as many grilled vegetable and bread and fruit grilling instructions that I could.
Truly, it’s not difficult to prep, most should be drizzled or tossed with a 50-50 mix of olive oil and a neutral, vegetable oil with a high smoke point — I like grapeseed — salt, pepper, and aromatic herbs or alliums. The slightly trickier part is getting to know your grill and it’s temperatures. I’ve provided a heat and time range for everything that should work for almost all grills.
Almost everything needs to be turned, or if it’s in a grill basket a good strong couple of shakes at the halfway point will work, so what I’d recommend is plan to check it and turn it halfway through the shorter time range that I suggest, and then, to check it again for doneness, at the end of the shorter time range. This way, if you grill doesn’t run as hot, and you can see that you need more time, it’s easy to leave the second side on for a few more minutes.
One of my favorite vegetables!
Approximate quantities: 1 1/2 lbs of romano beans, trimmed; 1 tablespoons olive oil; 1 tablespoons grapeseed oil; 4-6 garlic cloves; salt and pepper
Wash and trim the romano beans, place in a large, rectangular Pyrex baking dish or on a sheet pan, drizzle with oils, crushed garlic cloves, salt and pepper an hour or so before grilling
Grill in a grill basket on medium-high heat for about 10-12 minutes, turning them, or vigorously shaking the grill basket halfway through