Simple grilled vegetables are a natural make-ahead ingredient in the summertime. They’re easy. Toss a big batch of your most abundant vegetables in olive oil, lay them on the grill, and turn them over (and over again) to make sure every side is lined with char marks. Then enjoy them all week in salads, sandwiches, and scrambles.
But you may find that the sheer quantity of produce begs for innovation. Enliven your bumper crop by turning an eye to the herb garden. Pair your vegetables and herbs mindfully and you’ll enjoy beautiful flavors all week.
Wrap them in foil and toss them on the grill with chives, dill, fennel, or mint.
Boost grilled whole snap peas with fresh clippings of chervil, chives, dill, mint, or sage.
Sweet local carrots shine when they’re topped with chervil, cilantro, dill, sage, tarragon, or thyme.
Top thick rounds of grilled eggplant with julienned basil leaves or try chopped cilantro, parsley, or thyme.
Grill them using foil packets and they’re a natural fit with lemon basil, chives, cilantro, fennel fronds, mint, parsley, or tarragon.
Zucchini and other summer squashes pair well with almost any herb, but they taste especially fresh with basil, chives, parsley, cilantro, sage, or thyme.
Grilled sweet corn is glorious with basil, chives, cilantro, dill, sage, or even tarragon.
Roast whole or halved new potatoes and dress with chervil, chives, parsley, rosemary, sage, or thyme.
Chunks of onion sweeten on the grill. Secure them on a rosemary stalk skewer and mix with bits of sage, thyme, or parsley.
Take grilled vegetables a step further with these recipes, from a grilled carrot salad with thyme and brown butter vinaigrette to squash ribbons and prosciutto with mint.