A grilled vegetable board that is bold, beautiful and share sharing

When I think about summer cooking I think of the grill, not just hamburgers or ribsBut for vegetables. In fact, summer vegetables are some of the most rewarding ingredients that can be handed over on the grill fire. Their textures are transformed, sugars are caramelized, and their taste increases in a much more exciting way than throwing them in raw or even roasted salad. This grilled vegetable board is one of the favorite ways to introduce this transformation.

This is one of my favorite ways to feed the group. From the basics, to be shared and versatile, this table is not only a side dish, but also in its center. There is an old chef that says “if she grows together, she goes together” and I used this thinking here. I chose a colorful summer vegetables, including tomatoes, onions, peppers, eggplants and zucchini, flavors – Sweet, earthy, bitter, grassy, ​​bitter – to play balance and properly, especially when they are combined with lively herds of grapes. They also look beautiful together.

It works beautifully as an easy main course, especially when served with burrata or fresh mozzarella and lots of grilled bread. Almost every time they are in the summer, I make a version of this body every time. It is easy to build, infinitely riff, and is just as fit into the back yard as with food expert friends for dinner. You can prepare this for almost a few hours prematurely and serve it warm or room temperature, making it one of the most versatile dishes I grill.

But what gives this recipe not only from a pile of grilled products is that each vegetable is given attention. Grilling vegetables is not about throwing them on the grill and turning them after they get dizzy. It is about understanding what you need – how you behave above the heat, how much oil or flavoring you want, and when you pull it down to the peak of texture and taste. This recipe places the moment of each component on the grill – and in doing so, simple ingredients are as vivid, structured and much larger than the sum of the parts.

This is how I break down, an ingredient at the same time.

Handling the Grill: Timing and Strategy

Before we get into the vegetables, let's talk about how to really handle your grill. This is the kind of recipe that requires you to be intentional. Each vegetable is cooked at different speeds, and some have the advantage of resting or steaming after grilling. The key to success is the game plan: checking the heroes, working in items, and the way to keep track of what happened and what is still cooking.

If you use a charcoal grid, I suggest that the coal should be distributed in a steady layer at the bottom of the grill for a steady heat distribution. Turn the burners high to the gas grid and always heat the lid, which promotes the faster heat of the grill.

In addition, in the case of both charcoal and gas grids, be sure to clean and oil the grid just before cooking. To oil grill grids, pour about one tablespoon of neutral oil with a higher smoke (such as vegetables or rapeseed oil) on a paper towel or a kitchen cloth. Then use the grill root for maneuvering the oiled towels or rags on the grill. This is a critical step to ensure that the delicate vegetables do not stay with the grids and fall apart, so do not miss it!

I like to be ready for a couple of big discs – one -two raw vegetables and one for the cooked when they come off the barbecue. As things finish, I group them by type to get them season and dress until they are hot.

As far as timing is concerned, start with vegetables that have the longest cooking time, units, peppers and eggplants need faster cooked ingredients such as zucchini, tomatoes and bread. Do not overload your grill – work in items will result in better tanning and greater control. Plus, if you try to cook everything at once, it is harder to observe, and you will probably either burn delicious stuff or undercover hearty vegetables.

The beauty of this recipe is that most vegetables are very good if you serve it warm or even at room temperature, so you don't have to stress because of perfect synchronization. So it's okay when some vegetables sit and wait while others are still cooking.

The tomato: juicy, sweet and barely charred

Paradise may not be the first vegetable you think of grilling, but they are absolutely here. The trick is to grill them for a long time to concentrate fruit juices and give them the opportunity to shine without collapsing into a mockery mess.

Use a solid but ripe tomato that is brightly colored and slightly squeezed. If they go too soft, they fall apart on the grill. For a long time, I reduce them to create a flat grilling surface and approx. I salt for 15 minutes before hit the grill. The pre -presentation of tomatoes does two things: it attracts some moisture to help with tanning and from the inside season.

Grill them on the hot, oiled grid and don't just take a minute or two. The goal is a little char and just a slight softening, not a complete collapse. You do not try to cook them completely – you only get some tanning on the cut surface while their shape and juicy ability are intact. A hot, well -oiled grill and a little vigilance are far away.

Paprika bell: steam, peeling and slice for maximum sweets

Bell peppers receive the intense heat and a small barrier after grill. First, I start smoothing them into wide strips so they cook evenly – trying to grill the peppers with curved surfaces often results in uneven power on.

Grilld the stripes on the side of the skin until they are deeply blistered and blackened in spots. Then, as soon as they come off the grill, place it in a bowl and cover tightly with plastic packaging or tightly fitting lid. This fast steam helps to relax the skin, facilitating them. After the peppers were peeled, I sliced ​​it on thin, silky ribbons. The result is smoky-sweet and flexible, great textural contrast with the other vegetables on the board.

Red onion: the structure matters

The onions are notorious to fall apart on the grill. To avoid this, I slice them into half -inch circles and fix each with a wooden toothpick, which is pressed horizontally on the layers. This simple trick keeps the slices for a long time to develop a good char both sides.

Grill them directly until they are browned and softened. After grilling, I remove the toothpicks and carefully separate the onion from gentle, charred rings. The texture is sweet and czech, just enough bite.

Zucchini and eggplant: two approaches, one grill

Zucchini and eggplants often crash into grilled vegetable mixtures, but they behave very differently. Zucchini has a high water content and thin skin, which means that it cooks quickly and tends to become pulp if it is not carefully treated. To avoid this, I slice it longitudinally into thick boards, so it has enough surface to tan while staying strong enough to maneuver on the grill without risking the grids. Direct grilling and only once in turn provides the best balance and tenderness. Zucchini should only be if it removes it from the grill, but is still a little firm with a little bit of bite.

Eggplant, on the other hand, requires a little more care. It behaves like a sponge and can absorb a lot of oils. So I slice it into the circles and lightly brush with oil (last time brush so I don't soak all the other vegetable oils) before grilling. Don't be afraid to cook longer than you can expect – Eggplant needs time to be soft and creamy. Under -consumed eggplant is spongy and bitter; Properly grilled eggplants are creamy and rich.

The vinaigrette: the flavor bridge

The lemon is terrible that tightens the board. It is not only a seasoning, but also a flavor bridge that connects the various vegetables with acid, a little heat and the liveliness of fresh herbs.

This is a simple emulsion of lemon zest and juice, garlic, dijon mustard and olive oil, chopped chopped onions and basil. The most important thing is to wash it on vegetables while they are still warm from the grill when they can dissolve their taste. The brightness of the grapes cuts through the richness of the eggplant, improves pepper sweets, and awakens the grilled tomatoes and onions.

After washing the cooked vegetables with the grapes, serve the rest of the bandage on the side for sauce or sifting – people always want more.

The bread: grill as a steak

Without vegetarian bread, the vegetable boards are not complete. I use thick cut slices from a crisp Italian or French bread, generously with olive oil and grilled until crispy, but still chewing. Think of it, like a vegetable vehicle and equal part of experience – it adds crunching, contrast and smoky, charred taste, which is difficult to overcome.

Be sure to use the hot grill here. In just a few minutes, the bread picks up a beautiful grill. Don't walk away because the bread burns quickly.

Table assembly: Build with intention

After everything is grilled and dressed, it's time to assemble it. It can be rustic and free shape or carefully arranged for each element. The contrast is key in both directions: change colors, shapes and textures so that the board is visually attractive and easy to graze.

I like adding a burr or fresh mozzarella to creamy, marinated olives to salty contrast, and maybe half the grilled lemon on top. Fresh herbs – especially basil and mint – awaken the entire board with their aroma and color.

Make-HEAD tips and variations

One of the reasons I return to this recipe several times is forgiving and friendly. You can prepare most of the elements in advance: the winery holds well in the refrigerator for a few days and the vegetables can be grilled a few hours forward and served at room temperature. If you want to go further, you can store the grilled vegetables in the refrigerator (each in your own container) and warm them carefully to the grill, just before serving.

Feel free to play with the vegetable mixture – enter fennel, fennel or asparagus depending on the season. Either replace the burrata or mozzarella for whipped ricotta, feta or labneh. Add nuts, marinated peanut onions or a romesco sauce. The beauty of the board is that it is a frame, not a fixed formula.

Regardless of the crowd, it is preparing for a picnic or just trying to take advantage of climax seasonal products, this Grilled Veggie Board delivers. Light, smoky, gentle and infinitely rifle. And this proves that vegetables deserve the spotlight, especially above the fire.