Grilled late-summer vegetables are delicious and very easy to prepare. You only need olive oil, kosher salt and your favorite vegetables. Eggplant, peppers, radicchio, tomatoes, zucchini, onions, corn, baby potatoes and summer squash are all perfectly suited for grilling. Scrub vegetables to remove any dirt, remove any labels, and then dry completely. Cut larger vegetables into medium size pieces or slices. Baste the vegetables lightly with olive oil, then salt. Grill until the vegetables are softened and browned on all sides, about 5-7 minutes. (Potatoes and corn may take slightly longer.) Then prepare one (or all three!) of our delicious sauces below.
Sauces for Grilled Vegetables
Using the ingredients listed for each recipe below, simply combine in a small bowl, mix well, and refrigerate until ready to use. Serve over grilled vegetables or on the side as a dipping sauce.
Sauce #1 – Aioli sauce (Garlic Mayonnaise)
3 cloves garlic, minced or pressed with a garlic press
Kosher salt to taste
Sauce #2 – Yogurt & Rosemary Sauce
2 tablespoon fresh rosemary leaves, finely chopped
1 garlic clove, minced or pressed with a garlic press
1/2 tsp ground cumin
Kosher salt to tasteSauce #3 – Hot Lime Cilantro Sauce