Grilling vegetables is the new roasting

The best part: there's hardly any cleanup.
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Grilling Vegetables Is the New Roasting
Heather Ramsdell
I love vegetables. It doesn't really matter what kind, although my tastes change by the season. In the fall and winter, I love a good root, in the spring I'm excited to see spring onions, radishes, and greens, and by summer: just bring it on. I'm fully embracing peppers, eggplant, squash, tomatoes, and corn. Have you ever grilled okra? I hope so.

Even though it's summer, I am still working full time while taking care of my daughter and there is no school to focus our time. The good news is that, for the first time in my life, I have a grill. So I am embarking on the humbling journey of learning a new cooking technique all at the same time with less cleanup, no ambient heat. And I am here to tell you that the grill isn't just for meat. It's for being by myself, in the outdoors, standing in one place, quietly flipping over rows of softening vegetables.

Abundant and affordable grilled zucchini and summer squash is a simple place to start. Grilled corn is a classic that I can turn into any number of salads. This eggplant is no-fuss, I can add as many (or as few) seasonings as I like to make it my own. If you've never had grilled romaine, let this caesar salad convert you. And the best potato wedges don't come from my oven, but from the grill. Don't forget about dessert—grilling brings out the natural sweetness of peaches and intensifies it.

In the colder months, nothing beats a roasted vegetable, but in the summer I am not about to turn on my oven for any extended period of time. That's why I'm grilling: it gives vegetables that charred, smoky flavor I love, while keeping all the heat outside. Not to mention that cleanup is a breeze.

-Heather Ramsdell
Editorial Director, The Spruce Eats

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