Ina Garten Grilled Vegetables

Ina Garten grilled vegetables turn peppers, zucchini, eggplant and asparagus into a smoky, charred platter in 35 minutes. Try this easy summer side dish for backyard cookouts, July 4th parties or Sunday dinner, since it's simple to make ahead and tastes great at room temperature.

Slice every vegetable a uniform 1/2 inch thick, so each piece cooks through and chars at the same pace. Cut them any thinner and they turn limp and fall through the grates before they pick up any color.

Ina Garten built this platter for summer, when you want a side that goes with almost any main course. She grills everything ahead of time and serves it at room temperature, so the cook is never stuck at the grill while guests wait.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Grilled Vegetables

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

110

kcal

Each vegetable gets a toss in olive oil, salt and pepper, then chars on the grill until soft and smoky at the edges. Served warm or at room temperature, the pieces stay tender inside with a slightly sweet, browned outside.

Ingredients

• Bell peppers, seeded and cut into quarters
  

• Zucchini, sliced diagonally 1/2-inch thick
  

• Eggplant, unpeeled, sliced crosswise 1/2-inch thick
  

• Red onions, sliced 1/2-inch thick
  

• Asparagus, tough ends removed
  

• Beets, unpeeled, sliced 1/2-inch thick
  

Directions

• Prep the vegetables: Seed the bell peppers and cut them into quarters, then slice the zucchini diagonally 1/2 inch thick. Cut the unpeeled eggplant crosswise and the red onions into 1/2-inch slices as well.
• Trim and slice more: Snap the tough ends off the asparagus, then slice the unpeeled beets 1/2 inch thick. Keeping the slices even means everything cooks at a similar pace.
• Season with oil: Toss each vegetable separately with olive oil, kosher salt and freshly ground black pepper. Tossing them apart lets you pull each one off the grill the moment it's done.
• Grill until charred: Grill over hot coals or on a cast-iron stove-top grill for 15 to 20 minutes. They're ready when the vegetables turn soft and charred, with dark grill marks on each side.
• Arrange and serve: Pile the grilled vegetables onto a large platter, mixing the colors as you go. Serve them warm or let them come to room temperature, which works just as well.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I grill these vegetables ahead of time?

Yes, this platter is made for it, since the vegetables taste great at room temperature. Grill them a few hours before serving and leave them on the counter, so you're not tied to the grill when guests arrive.

Can I make this without an outdoor grill?

A cast-iron stove-top grill pan works well, and it's what the recipe itself suggests. Cook in batches so the pan stays hot, because crowding the vegetables makes them steam instead of char.

How long do leftover grilled vegetables keep?

Store them in an airtight container in the fridge for up to 3 days. They're good cold or at room temperature, and they make a nice addition to sandwiches or pasta the next day.

Can I swap in other vegetables?

Yellow squash, fennel or portobello mushrooms grill well with the same oil, salt and pepper treatment. Slice them about 1/2 inch thick so they cook evenly alongside the rest.

What's the most common mistake with grilled vegetables?

Slicing them too thin is the usual problem, since thin pieces dry out and fall through the grates. Another mistake is piling everything on at once, which steams the vegetables instead of charring them.