[great vegetables to grow & grill]
The grill, synonymous with outdoor entertaining, is the epicenter for great fun and food. Steaks, hot dogs and burgers might be the first meals that come to mind, but what about vegetables? Here are some suggestions to get you started. Sturdy, large veggies like eggplant rounds or squash slices hold up well over hot coals. These are easy to grow. Summer is the most obvious grill season with hot temps and gardens overflowing with various produce. The trifecta of grow-to-grill perfection in summer is peppers, eggplant and zucchini.
Plant zucchini a week after the average last frost date in your zone, when the soil temperature has reached 60 degrees, in well-drained, compost-amended soil. Water at the base of the plant frequently, as it prefers consistently moist soil.
Wait a week after the last frost date to plant peppers. Like most summer veggies, they need full sun, well-drained soil and consistent moisture. Feed with an organic fertilizer after the plants begin to flower and set fruit. Keep in mind that peppers planted in hot climates might not begin to produce until weather cools slightly in late summer.
Eggplants require plenty of sunshine and warm, well-drained soil. Plants should be set out about three weeks after the last spring frost. Once in the garden, they like cool, moist roots so water at the plant base consistently. Mulch with straw to retain moisture without letting the ground get soggy.
Grab yourself a grill basket to facilitate grilling vegetables. It will simplify the task immensely. You also can get a basting brush to help spread marinades over the vegetables as they cook, to maximize flavor. Long-handled metal tongs are a must, too. Now that you have all the information you need, happy growing and grilling!
[it’s all in the marinade]
Zucchini – Lemon juice and garlic make a wonderful marinade for zucchini. Cajun seasoning or a mix of olives, parsley and lemon zest are worthy marinades, too.
Peppers – Try a marinade of thyme, garlic, olive oil and vinegar.
Eggplant – Combine red wine vinegar, lemon juice, olive oil, parsley, mint, red pepper flakes and garlic for a marinade with kick.
[P. Allen Smith, host of two public television programs, is an award-winning designer and gardening expert. He is the author of several books, including his Seasonal Recipes from the Garden.]
