A Grilled Vegetable Board That’s Daring, Stunning, and Constructed to Share

Once I take into consideration summer season cooking, I take into consideration the grill, not only for burgers or ribs, however for greens. Actually, summer season greens are among the most rewarding components you may put over the grill’s hearth. Their textures rework, their sugars caramelize, and their flavors intensify in much more thrilling methods than after they’re tossed right into a salad uncooked and even roasted within the oven. This grilled vegetable board is one in every of my favourite methods to showcase that transformation.

It’s additionally one in every of my favourite methods to feed a gaggle. Constructed from the bottom as much as be shareable and versatile, this board is greater than only a facet dish—it’s centerpiece-worthy. There’s an outdated chef’s saying that “if it grows collectively, it goes collectively,” and I’ve utilized that pondering right here. I’ve chosen a colourful medley of summer season greens, together with tomatoes, onions, bell peppers, eggplant, and zucchini, with flavors—candy, earthy, bitter, grassy, tangy—that stability and play off each other in all the proper methods, particularly when paired with a energetic herbaceous lemon French dressing. Additionally they look attractive collectively. 

It really works fantastically as a light-weight foremost course, particularly when served with burrata or contemporary mozzarella and loads of grilled bread. I make some model of this board almost each time I’ve visitors over in the summertime. It’s simple to scale up, infinitely riffable, and simply as becoming for a yard cookout as it’s for dinner with food-savvy pals. You may put together nearly all of it up to some hours forward of time and serve it heat or at room temperature, making it one of the vital versatile dishes I grill.

However what makes this recipe greater than only a pile of grilled produce is the extent of consideration every vegetable will get. Grilling greens nicely isn’t about tossing them on the grill and flipping them as soon as they char. It’s about understanding what every one wants—the way it behaves over warmth, how a lot oil or seasoning it desires, and when to drag it off for peak texture and taste. This recipe provides every element its second on the grill—and in doing so, transforms easy components into one thing vibrant, structured, and far better than the sum of its components.

Right here’s how I break it down, one ingredient at a time.

Managing the Grill: Timing and Technique

Earlier than we get into the greens themselves, let’s discuss methods to truly handle your grill. That is the type of recipe that requires you to be deliberate. Every vegetable cooks at a distinct pace, and a few profit from resting or steaming after grilling. The important thing to success is a sport plan: controlling your warmth zones, working in batches, and having a option to observe what’s accomplished and what’s nonetheless cooking. 

If you happen to’re utilizing a charcoal grill, I like to recommend spreading the coals in a good layer throughout the underside of the grill for even, regular warmth distribution. For a gasoline grill, flip the burners to excessive and all the time preheat with the lid down, which helps the grill warmth extra shortly.

Moreover, for each charcoal and gasoline grills, be sure you clear and oil your grates simply earlier than cooking. To grease the grill grates, pour a couple of tablespoon of impartial oil with a better smoke level (akin to vegetable or canola oil) onto a wad of paper towels or a kitchen rag. Then use your grill tongs to maneuver the oiled towels or rag throughout the grill grate. This can be a vital step to make sure the fragile vegetable will not follow the grates and collapse, so do not skip it!

I additionally prefer to have a few giant sheet trays prepared—one or two for uncooked greens and one for the cooked ones as they arrive off the grill. As issues end, I group them by kind to season and gown them whereas they’re scorching. 

As for timing, begin with the greens that require the longest cooking time—onions, bell peppers, and eggplant—and work towards the faster-cooking components, akin to zucchini, tomatoes, and bread. Don’t overload your grill—working in batches will provide you with higher browning and extra management. Plus, if you happen to attempt to cook dinner every part without delay, it is more durable to watch, and you may seemingly both burn the fragile stuff or undercook the hearty greens. 

The fantastic thing about this recipe is that the majority greens are simply superb when served heat and even at room temperature, so that you don’t have to stress about excellent synchronization. So it is OK if some greens are sitting and ready whereas others are nonetheless cooking.

The Tomatoes: Juicy, Candy, and Simply Barely Charred

Tomatoes may not be the primary vegetable you consider grilling, however they completely belong right here. The trick is to grill them simply lengthy sufficient to pay attention their juices and provides their pure sugars an opportunity to shine with out them collapsing right into a mushy mess.

Use agency however ripe tomatoes which are vibrantly coloured and have a slight give when pressed. In the event that they’re too smooth moving into, they’ll collapse on the grill. I halve them lengthwise to create a flat grilling floor and salt them for about quarter-hour earlier than they hit the grill. Presalting the tomatoes does two issues: It attracts out some moisture, which helps with browning, and it seasons them from inside.

Grill them cut-side down on the recent, oiled grate, and don’t stroll away—they solely want a minute or two per facet. The aim is slightly char and simply slight softening, not whole collapse. You’re not attempting to completely cook dinner them—simply get some browning on the minimize floor whereas maintaining their form and juiciness intact. A scorching, well-oiled grill and a little bit of vigilance go a good distance right here. 

The Bell Peppers: Steam, Peel, and Slice for Most Sweetness

Bell peppers profit from intense warmth and a little bit of post-grill care. I begin by flattening them into broad strips so that they cook dinner evenly—attempting to grill entire or quartered peppers with curved surfaces usually ends in uneven charring.

Grill the strips skin-side down till they’re deeply blistered and blackened in spots. Then, as quickly as they arrive off the grill, place them in a bowl and canopy them tightly with plastic wrap or a tight-fitting lid. This fast steam helps loosen the skins, making them simple to peel. As soon as the peppers are peeled, I slice them into skinny, silky ribbons. The result’s smoky-sweet and supple, an important textural distinction to the opposite greens on the board.

Purple Onions: Construction Issues

Onions are infamous for falling aside on the grill. To keep away from this, I slice them into half-inch rounds and safe every with a picket toothpick pushed horizontally by means of the layers. This easy trick retains the slices intact lengthy sufficient to develop good char on either side.

Grill them over direct warmth till they’re nicely browned and softened by means of. After grilling, I take away the toothpicks and gently separate the onions into tender, charred rings. The feel is good and jammy, with simply sufficient chew left.

Zucchini and Eggplant: Two Approaches, One Grill

Zucchini and eggplant usually get lumped collectively in grilled vegetable mixes, however they behave very in a different way over warmth. Zucchini has a excessive water content material and a skinny pores and skin, which implies it cooks shortly and is vulnerable to turning into mushy if not dealt with fastidiously. To keep away from this, I slice it lengthwise into thick planks, so it has sufficient floor space to brown whereas remaining sturdy sufficient to maneuver on the grill with out the danger of slipping by means of the grates. Grilling it over direct warmth, and flipping it simply as soon as, provides it the perfect stability of char and tenderness. The zucchini ought to be simply tender whenever you take away it from the grill, however nonetheless be barely agency with a little bit of chew.

Eggplant, alternatively, wants a bit extra care. It acts like a sponge and may take in a whole lot of oil. So I slice it into rounds and brush it evenly with oil (I brush it final so it doesn’t take in all of the oil meant for different greens) earlier than grilling it. Don’t be afraid to let it cook dinner longer than you’d count on—eggplant wants time to change into smooth and creamy. Undercooked eggplant is spongy and bitter; correctly grilled eggplant is creamy and wealthy.

The French dressing: Your Taste Bridge

The lemon French dressing is what pulls the board collectively. It’s not only a seasoning—it’s a taste bridge that connects the completely different greens with a success of acid, a contact of warmth, and the liveliness of contemporary herbs.

It’s a easy emulsification of lemon zest and juice, garlic, Dijon mustard, and olive oil, completed with chopped chives and basil. The hot button is to brush it onto the greens whereas they’re nonetheless heat from the grill, after they can take in taste. The French dressing’s brightness cuts by means of the eggplant’s richness, enhances the sweetness of the peppers, and wakes up the grilled tomatoes and onions.

After brushing the cooked greens with the French dressing, serve the remainder of the dressing on the facet for dipping or drizzling—folks all the time need extra.

The Bread: Grill It Like a Steak

No veggie board is full with out grilled bread. I exploit thick-cut slices of a crusty Italian or French loaf, brushed generously with olive oil and grilled till crisp on the surface however nonetheless chewy inside. Consider it as a automobile for the greens and an equal a part of the expertise—it provides crunch, distinction, and a smoky, charred taste that’s exhausting to beat.

Be certain to make use of the recent grill to your benefit right here. In simply a few minutes per facet, the bread will tackle a good looking crosshatch of grill marks. Don’t stroll away, as a result of bread burns shortly.

Board Meeting: Construct With Intention

As soon as every part is grilled and dressed, it’s time to assemble. You may go rustic and freeform, or prepare every component with care. Distinction is essential both method: Range the colours, shapes, and textures so the board is visually interesting and straightforward to graze.

I like so as to add burrata or contemporary mozzarella for creaminess, marinated olives for briny distinction, and possibly just a few grilled lemon halves for squeezing excessive. Contemporary herbs—particularly basil and mint—get up the entire board with their aroma and coloration.

Make-Forward Ideas and Variations

One of many causes I return to this recipe repeatedly is that it’s forgiving and make-ahead pleasant. You may prep many of the parts prematurely: The French dressing holds nicely for a few days within the fridge, and the greens could be grilled just a few hours forward and served at room temperature. If you wish to go even additional, you may retailer the grilled greens within the fridge (every in its personal container) and rewarm them gently on the grill simply earlier than serving.

Be happy to play with the vegetable combination as nicely—add mushrooms, fennel, or asparagus relying on the season. Or swap the burrata or mozzarella for whipped ricotta, feta, or labneh. Add nuts, pickled shallots, or a romesco sauce. The fantastic thing about this board is that it is a framework, not a set components.

Whether or not you’re feeding a crowd, prepping for a picnic, or simply attempting to profit from peak-season produce, this grilled veggie board delivers. It’s vivid, smoky, tender, and endlessly riffable. And it proves that greens deserve the highlight, particularly over hearth.