Queers Who Cook: Grilled Vegetables
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Now that spring has officially sprung, Queers Who Cook are dusting off our tongs to be the Gays Who Grill. You get to play with fire, make a ton of food, and spend the day outside. It’s one of our favorite weekend activities for about a million reasons, and there really is no other way to capture the distinct smoky grill flavor except over the open flame.
Quick Note: You don’t need a fancy grill to do any of this. We have a $30 grill that we got on sale, that works perfectly.
There are a million recipes and ways to grill vegetables out there and believe us, we’ve tried a ton: marinating the vegetables beforehand, skewering them, using a grill pan, or just throwing them directly on the flame. Lots of these methods work well, but this is the one that we always come back to.
Step 1 . Cut Your Veggies Flat and Thin
Vegetables are all shapes and sizes, but when it comes to grilling them, you basically want to get them thin and flat. The method for doing this changes based on the shape you start with. But, it’s really just getting the optimal surface area that allows for quick, crisp cooking, that’s neither mushy or undercooked. Here’s how I do it with: eggplant, zucchini, and red peppers.
Quick Tip: Always wash veggies and dry with a kitchen towel or paper towel.
Eggplant: Lay the eggplant on its side and cut round as thin as you can get them.
Zucchini: Cut the zucchini long slices as thin as you can get them.
Red Peppers: Cut in quarters and remove seeds
Step 2. Don’t Marinate the Vegetables First
I learned this trick from my brother in law’s family, while visiting them in Southern Italy. I was so taken aback by how flavorful the grilled vegetables were. They had this rich, almost meat-like umami flavor and texture that I’d never tasted before. After pressing the small Italian ladies around me for the recipe, I started gathering their tips and tricks.
Step 3 . Grill Over High Heat
Whether you’re using gas or charcoal, high heat is key to getting the perfect grilled veggie. I usually cook one type of vegetable at a time, but load the whole grill up.
Zucchini and Eggplant: you really just want to get some grill marks on each side and then flip them. After you load up the grill, cook them for 2–3 minutes on one side undisturbed. Check for grill marks and if you see them, go ahead and flip and do the same on the other side.
Red Bell Peppers: These buds are usually a little thicker and take some extra time. Start by cooking them skin side down until most of the skin is charred — which can take up to 5 minutes. Then, flip them over and cook on the other side. Push the peppers into the grill with you tongs to further flatten them down, and cook until just done. Don’t want too much char on the inside of the pepper.
Step 4. Make a Dope Dressing
As we’ve discussed previously, vinaigrettes are all about ratios. The classic vinaigrette is a 3:1 ratio oil:vinegar, but we usually do something closer to 2:1.
Here’s our favorite vinaigrette to complement our perfect grilled vegetables:
¾–1 Cup Recipe
- ½ cup of olive oil
- ¼ cup of fresh lemon juice
- 1–2 cloves of chopped or smash garlic
- A handful of flat Italian parsley, chopped
- Seasoning salt, sea salt, and fresh ground pepper to taste
Toss your grilled vegetables with enough vinaigrette to coat, arrange on a platter, and serve warm or at room temperature.
Step 5. Make a Ton and Nom all Week
These vegetables are great for meal prep, and are delicious for days after your grill goes dark.
Some of our favorite ways to repurpose them are:
- Throw them on top of a bagel with your favorite schmear for a quick, yum breakfast
- Add them to grain bowls to bulk up a healthful lunch
- Just casually nom on them throughout the day like the bad boss bitch that you are
