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View CartBecause garden fresh veggies and outdoor grilling = our reason for the season.
Summer’s here, which means farmer’s markets are here and farm fresh produce is here and garden fresh veggies are here (hooray!!).
So, whether you’re growing your own fruits and veggies or picking up seasonally harvested produce, check out some of our favorite twists on how to grill vegetables.
1. Veggie-lover kabobs. Fire up your grill pan. Skewer a variety of favorite veggies (we love a mix of zucchini, summer squash, cherry tomatoes, onions, cremini mushrooms). Brush with olive oil and seasoning. For classic grill marks, avoid over-turning. Once kabobs are to your liking, remove from the grill and drizzle with a balsamic glaze.
2. Life-changing grilled avocado. Calling all avocado lovers, this one’s for you. Halve and pit avocados, drizzle with olive oil and toss on the grill for a few minutes, or until grill marks form. Enjoy as is or add to salads, tacos, or best-ever avocado toast.
3. Elotes, lightened up. Skip the mayo in this classic Mexican street treat; keep all the flavors of cotija cheese, chili powder and cilantro. Want to enjoy it off the cob? A corn zipper makes it easy.
4. Decadent grilled tomatoes. Slice tomatoes in half (we recommend using a serrated utility knife). Scoop out pulp (set aside). Season with olive oil and a dash of sugar to reduce acidity. Grill tomato halves (cut-side down), turning halfway through and add pulp mixture. Cover and grill until cooked to taste.
5. Burgers, but make them portobello. Rich and meaty, grilled portobello mushrooms are a delicious vegetarian option for burger night (and so easy to make!). Just clean off your portobello caps, scoop out the gills, marinate mushrooms for up to 30 minutes (not too long or the marinade will overpower the delicate flavor). Grill until fork tender. Serve with grilled onions and favorite burger toppings.
