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Grill with Veggies
Straight off the grill, vegetables are so good they often become the highlight of the barbecue. A veggie medley gets tastebuds flowing. Even finicky eaters come running!

One of my favorite summer seasonal produce items is sweet corn. Nothing tastes like summer more than grilled corn on the cob which makes for a sweet and crunchy topping on salads, in salsas or as part of a grilled pizza/flatbread.


Sweet corn can usually be found in early July through the end of August. To pick out the best corn this summer, look for corn that has a bright green husk that is wrapped tightly against the corn and slightly damp. The tassel should be light brown or gold, and slightly sticky to the touch. Give the corn a squeeze. It should feel firm and kernels should be plump.


—Meghan Sedivy, Fresh Thyme Registered Dietitian

Here’s how to grill some magic!

On Skewers
Cut your choice of veggies into chunks big enough to skewer. Some vegetables cook faster than others; potatoes, for example, may need to be partially cooked beforehand. Add fruit for a sweet touch. Brush with olive oil and grill.

In a Foil Pack
Cooking for a crowd? Give guests a sheet of foil for them to pick out their own veggies to load up. Drizzle olive oil and sprinkle spices, then close up the packs. Veggies steam and cook evenly. Use a marker to label whose pack is whose!

Straight on the Grill
Select veggies that won’t fall through grill grates, such as whole or half ears of corn on the cob, Anaheim or other large peppers, beefsteak tomatoes, and more. Oil the grill racks and baste veggies with a little seasoned oil or your favorite salad dressing, then let the grill do the work. Turn vegetables regularly for even cooking.