5 Fresh Ways to Toss Seasonal Produce on the Summer Grill
Stand aside, sausages. We’re pushing seasonal produce to the center of the grill.
Grilling season might be dying down across the rest of the country, but it’s just firing up here in San Francisco, where late summer welcomes our sunniest days. If you haven’t yet this season, it’s time to dust off the barbecue, and Bi-Rite Markets are stocked with brisket burgers, housemade sausages, teriyaki chicken, and more marinated meats ready to sizzle over the coals. But with many folks trying to eat a little less meat these days, our produce team also loves to offer fresh ideas and inspiration for pushing seasonal veggies to the center of the grill.
It’s peak season for meaty eggplant, summer squashes, and sweet peppers, sturdy and colorful veggies that only get sweeter with a little fire and smoke. Think Japanese eggplant brushed with a thick miso marinade, Jimmy Nardello peppers piled on creamy burrata with briny anchovies, and every shape of summer squash drizzled with fresh pesto and crushed pistachios. Plus, as long as you’ve got the grill going, why not slip in some sweet fruit, and devour a peach crostini. Ready, set, let’s grill.
Miso-Glazed Grilled Japanese Eggplant
Long and slender Japanese eggplants love to borrow umami from miso and smoke from the grill. Preheat a gas or charcoal grill to medium-high heat. Cut a couple of Japanese eggplants lengthwise, lightly cross-hatch the cut sides, brush with canola oil, and season with salt. Place the eggplant cut-side down on the grate, and grill until marked. Meanwhile, in a bowl, whisk together 2 tablespoons white miso, 2 tablespoons mirin, and 1 tablespoon brown sugar. Flip the eggplant, brush with the glaze, cover the grill, and continue to cook until the eggplant is totally tender. Transfer to a plate and sprinkle with sliced scallions and sesame seeds.
Round it out: To make it dinner, you could slide some black cod or tofu on the grill, and serve alongside steamed white rice.
Charred Jimmy Nardellos with Burrata & Anchovies
These Italian-American peppers have a fun name and fan following, because they’re super sweet, don’t pack any heat, and char gorgeously on the grill. Preheat a gas or charcoal grill to medium-high heat. In a bowl, drizzle Jimmy Nardello peppers with olive oil, season with salt and pepper, and turn to coat. Arrange on the grate and grill until dark in spots and tender, turning occasionally. Drain and break open one or two balls of burrata cheese, spread it on a plate, and pile the grilled peppers on top. Drape with anchovy filets, scatter with parsley leaves, grate with lemon zest, and serve with crusty bread.
Round it out: You could toss some Italian sausages and red onions on the grill, to party with your peppers.
Honey-Butter Brushed Sweet Corn
Korean honey butter has been having a moment, and it makes a sweet seasoning for smoky corn, especially with a sprinkle of chile flakes. Preheat a gas or charcoal grill to medium-high heat. Shuck a few ears of sweet corn, brush lightly with melted butter, and season with salt. Add the corn to the grate and grill until marked and tender, turning occasionally. Meanwhile, in a glass measuring cup, whisk together ¼ cup melted butter and 2 tablespoons honey. Brush the corn generously with the glaze, and sprinkle with gochugaru chile flakes and minced chives.
Round it out: Butter-bomb corn could be delicious with fried chicken and macaroni salad.
Blistered Summer Squash with Pesto & Pistachios
It’s so fun to grab different shapes of summer squash, tumble them on the grill, and dollop with fresh pesto. Preheat a gas or charcoal grill to medium-high heat. Cut mixed summer squash to an even thickness, splitting zucchini and crooknecks lengthwise, and cutting pattypan into halves or leaving whole. Brush with olive oil, and season with salt and pepper. Place the squash cut-side down on the grate, and grill until marked and tender, turning once or twice. Pile the grilled squash on a plate, dollop generously with basil pesto, and sprinkle with toasted and crushed pistachios. If you like, you could also clean and stuff squash blossoms with fresh ricotta cheese, brush with olive oil, season with salt, and grill until marked, to use as a pretty garnish.
Round it out: To make it a pasta night, toss it all with cooked rigatoni, and grate with pecorino.
Grilled Peach Crostini with Goat Cheese
Oh yes, summer peaches only get sweeter on the grill, caramelizing at the edges and concentrating the sunny flavor. Preheat a gas or charcoal grill to medium-high heat. Cut yellow peaches in half, pop out the pits, brush with olive oil, and season with salt. Place the peaches cut-side down on the grate, and sear until marked. Slice a sweet baguette on the diagonal, brush with olive oil, and season with salt. Grill just until lightly marked, turning once. When cool enough to handle, spread the crostini with goat cheese. Slice or chop the grilled peaches, and arrange on top. Drizzle with aged balsamic vinegar and scatter with fresh mint leaves.
Round it out: Sweet peaches are a classic combo with pork chops, especially these brined, heritage beauties.
Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.
