Yeah, I know. The idea of grilling vegetables isn’t new. Everyone who does outdoor cooking knows those hot grates are a perfect space to heat and char up some sides to go with that main course, or that some Tuscan grilled veggies, a bit of cheese, and a loaf of bread makes a perfect summer meal for two.
But what about taking grilled veggies seriously, opting for thick, meaty cuts that make you forget about grilled meats altogether? Perhaps a watermelon cheeseburger? Or teriyaki cabbage steaks? Or some curry rubbed sweet potato planks?
Mark Bittman’s latest grilling column is a serious convincer.