Grilling isn’t just for meat-lovers. Although burgers and steaks are best when kissed by the flames, who says veggies don’t deserve the same smoky treatment? I often surprise my guests by turning to the coals for every veggie from sweet potatoes to artichokes, tomatoes to scallions.
This holiday weekend I’m turning to Grilled Baby Artichokes with Caper-Mint Sauce, in which hot-off-the-grill artichokes are tossed in a fresh mint and briny caper vinaigrette. Next I’m opting for a sweeter side with Grilled Watermelon and Tomato Salad, in which charred watermelon is served in a yogurt dressing with heirloom tomatoes, crisp watercress, and fresh basil. And for a substantial side dish with a Mexican flare, I opting for Grilled Sweet Potatoes with Lime Cilantro Vinaigrette—a simple recipe with distinguished, fire-grilled flavor.
What vegetables do you like to grill?