New Twists on Grilled Vegetables

Grilling tips

First, some simple rules for successful grilling. Use these three tips for foolproof results every time:

• Start clean. Prevent sticking by beginning with a clean grill and well-oiled vegetables.
• Don't move. When you first place vegetables on the grates, resist the urge to shift them around until they're nicely seared and lift off easily.
• Manage the heat. Place the heartier vegetables, like onions and bell peppers, in the hottest spots on the grill. Keep more delicate produce such as tomatoes over places with less heat. Group the food by cooking time so you remember to remove everything from one area all at once.

Grilled Oaxacan Corn

Can't find queso fresco? Fresh goat cheese is just as good.

Ingredients: Corn, queso fresco, cilantro, lime juice, olive oil, cayenne pepper, salt

Calories: 213

Try this recipe: Grilled Oaxacan Corn

Open-Face Grilled Vegetable Sandwich

Look for firm asparagus stalks with green or purple tips.

Ingredients: Grilled vegetables, country bread, ricotta, rosemary, garlic, balsamic vinegar, olive oil

Calories: 355

Try this recipe: Open-Face Grilled Vegetable Sandwich

Penne With Mixed Grilled Vegetables

Ingredients:

Penne, eggplant, zucchini, bell peppers, asparagus, kalamata olives, grape tomatoes, basil, lemon zest, lemon juice, olive oil, salt, pepper

Calories: 367

Try this recipe: Penne with Mixed Grilled Vegetables

Grilled Romaine With Lemon-Pepper Yogurt Dressing

Don't like romaine? Swap in radicchio. Cut into quarters and leave on grates for about 4 minutes.

Ingredients: Romaine hearts, yogurt, lemon, olive oil, salt, pepper

Calories: 190

Try this recipe: Grilled Romaine with Lemon-Pepper Yogurt Dressing