Sweet summer vegetables! They’re such a treat to have and taste even better when they’re grilled. We’ve been eating our fair share of grilled vegetables this summer. Not to the point that we’re tired of them, but enough that its time to do soemthing different…even if its only a slight change. The cook-out staple of grilled corn on the cob tastes even better with a few simple modifications from the way we normally eat it.
Its a common misconception that grilling is only for meats. But as the French say: Au contraire mon frere! Just about anything you can cook in the kitchen can be made in a similar fashion outside on the grill. If you’re already cooking your meat there, why not cook the rest of your meal there too!?
I know some people think Spring and Summer are a sort of “grilling season”. For me, though, grilling is a year-round activity. Some of the best steaks I’ve ever made were fired up during an Iowa blizzard!
Fortunately, living in Los Angeles provides optimal grilling weather year round.