Mother Earth Living

Vegetables on the Grill

Summer's bounty of fragrant herbs and vegetables on the grill makes for sizzling sandwich combinations.
By Susan Belsinger
June/July 1999


Content Tools

Related Content

Green Summer: Charcoal Barbecue

Natural Home editorial intern Susan Melgren shares tips for greening your summer charcoal barbecue p...

Best Herbs to Use for Grilling

Fire up the grill with these four delicious herbs. Also see some great grilling recipes.

Food Wise: Soup and Sandwich for the Flu

Pre-packaged soup and an easy-to-make sandwich make me feel better, at least for a little bit.

Meatless Monday Recipe: Grilled Tofu and Veggie Sandwiches

Skip the steaks if you're firing up the barbecue tonight. Marinated and grilled veggies and tofu, se...

Recipes For The Grill:

• Basic Marinade
     • Asian Marinade
     • Italian-Style Marinade
     • Southwestern Marinade
• Roasted Eggplant Sandwiches with Basil and Fresh Mozzarella 
• Basil-Garlic Mayonnaise
• Grilled Portabello Mushroom Sandwiches  
• Oriental-Style Grilled Tofu and Vegetable Sandwiches 
• Wasabi Mayonnaise 
• Southwestern Grill in Tortilla Wraps with Tomatillo Salsa 
• Kabobs in Pita 
• Herbed Hummus 

After a long day of work in the garden, I want to relax and reap the rewards of my labors, but as twilight softens the merciless sun, I’d rather be outdoors than in the kitchen. My solution? Pour myself a tall cold drink, gather some favorite herbs, slice a platter of summer vegetables, and light the grill.

Grilled vegetables take on added flavor if you marinate them with herbs before cooking, place branches of herbs on the grill, or top them with complementary herb-laced sauces. Rub some toasted bread with garlic, arrange the vegetables on it, and voilà! You have a delicious, quick, and easy meal.

For tasty sandwiches—the perfect outdoor meal—combine fresh herbs and summer vegetables. Keep them simple. Basil goes especially well with tomatoes, corn, squash, and eggplant. Cilantro gives chiles, onions, peppers, to­matillos, and corn southwestern ­flavor, but with eggplant and snow peas, it lends a Southeast Asian influence. Sprigs of chervil or dill or whole leaves of basil, parsley, ci­lantro, or arugula used in place of lettuce give any sandwich a bright green taste.


Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.








Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.