Recipes: Roast broccoli, corn, and other vegetables on the grill

Makes 4 to 6 servings

in his book chase flavor New York head chef Dan Kluger adds multiple layers of big, bold flavors to broccoli that’s been charred heavily on the hot grill. This recipe is a simplified version of his toppings which, for us, fits all the right notes. The sweetness of grilled broccoli with citrusy vinaigrette, green chilies, fresh mint, and bell peppers results in a dish that’s more than the sum of its parts.

When preparing the broccoli (the time to do this is for the peanut oil mixture to cool, before completing the vinaigrette), keep the chops on the large side—1½ inch spears are ideal—so they are easy to manage and the gravy doesn’t slip through the grill grate. If grilling outside isn’t an option, cook it in a grill pan extended out on the stove.

Add the vinaigrette to the spears immediately after removing them from the grill. As the broccoli cools, it will absorb the flavors so that every bite is seasoned the entire time.

¼ cup roasted, salted and finely chopped pistachios

6 tablespoons extra virgin olive oil, divided

1 teaspoon grated lemon peel, plus 2 tablespoons lemon juice

1 teaspoon grated orange peel, plus 2 tablespoons orange juice

Salt and ground black pepper

1 pound broccoli, cut into 1½-inch spears

1 small hot pepper, seeded and finely chopped

1 cup lightly packed fresh mint, chopped

3 or 4 radishes, thinly sliced

In a small saucepan set over medium heat, toast the pistachios with 1 tablespoon of the oil, stirring, until slightly browned, 1 to 2 minutes. Remove from heat and cool completely.

To cooled pistachio oil mixture, whisk together 3 more tablespoons oil, lemon peel and juice, orange peel and juice, 1 teaspoon salt, and 1/2 teaspoon pepper; Sit aside.

Prepare a charcoal or gas grill. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill base; Open the bottom air vents and the hood opening. Heat the grill, covered, for 5 minutes, then clean the grill and grease it with oil.

For a gas grill, turn all burners on high and heat up, covered, for 15 minutes, then brush the cooking grate with oil.

In a large bowl, toss together broccoli, 2 tablespoons oil, and salt and pepper to taste. Place the broccoli on the grill (on the hot side if you’re using charcoal); Keep the bowl. Cook, stirring occasionally with tongs, until well charred and tender, 7 to 10 minutes. Return broccoli to pot, immediately add sauce (while broccoli is still hot), tossing to coat. Taste and season with salt and pepper.

Transfer the broccoli to a plate, then pour any remaining dressing into the bowl. Sprinkle with jalapeño, mint and horseradish.

Spanish grilled vegetables (Escalivada)

Makes 4 to 6 servings

For our version of the escalifada, we grill the vegetables on high and low: the hot side adds smoked charcoal, while the cooler side allows longer-cooked vegetables to become tender without burning them. Toss roasted veggies with fresh tomatoes, garlic, and sherry vinegar to add sharp, bright notes.

Make sure to get a good charcoal for the vegetables – this adds smoke as well as depth of flavor. Be careful not to let the vegetables fall through the grill grate. If necessary, cook on foil over grate.

Japanese or Chinese eggplant is thin and cooks quickly; If you can’t find either variety, use small, spherical eggplant (sometimes called Italian eggplant), but cut lengthwise into quarters rather than halves.

Serve as an appetizer with grilled bread or alongside grilled meats or seafood.

½ cup extra virgin olive oil

2½ teaspoons hot or sweet paprika

Salt and ground black pepper

1 small red onion, peeled, roots intact, cut into 8 wedges

1 medium sized red or yellow pepper

1 pound Chinese or Japanese eggplant (2 to 3 medium), cut in half lengthwise

1 bunch green onion, trimmed

1 cup cherry tomatoes or grapes, halved

3 medium garlic cloves, minced

3 tablespoons sherry vinegar

Half a teaspoon of honey

In a large bowl, combine oil, paprika, 2 teaspoons salt, and ½ teaspoon pepper. Using a metal skewer, place the onion wedges into the skewer, piercing the layers to keep the wedges intact. Cut the sides of the sweet pepper into strips, leaving behind and discarding the stem and pulp; Trim any ribs inside. Add sweet pepper, eggplant and green onion to the seasoned oil and stir.

In a small bowl, combine the tomatoes with ½ teaspoon salt, garlic, vinegar, and honey. Sit aside.

Prepare a charcoal or gas grill. For a charcoal grill, light a large charcoal chimney, let it burn until a light ash falls, then distribute it on one side of the grill base; Open the bottom slots.

For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean the grill and grease it with oil. Turn off one burner, and leave the remaining flame high.

Place the sliced ​​eggplant halves side-by-side on the hot side of the grill, along with the sweet pepper pieces and green onion. Brush the onion slices with a little oil remaining in the pot and place them on the hot side of the grill; Reserve the remaining oil and the bowl.

Cook the vegetables as follows, and whenever they’re done, remove them from the grill: Cook the green onions, flipping once, until the white parts are softened and the greens are slightly charred, 2 to 4 minutes. Cook the eggplant, flipping once, until browned, 2 minutes per side, then transfer the eggplant, skin side down, to the cooler side of the grill and continue to cook until the skewer inserted in the center meets no resistance. , 5 to 5 to 10 minutes. Cook the sliced ​​onions, turning them once or twice, until charred, for 5 minutes total, then transfer the onions to the cool side of the grill and continue to cook until softened, for another 5 to 10 minutes. Cook the sweet pepper pieces, stirring occasionally, until charred on all sides and cooked through, 8 to 12 minutes.

Chop the vegetables into small pieces, then return them to the bowl. Add the tomatoes with the liquid and stir. Taste and season with salt and pepper.

Grilled corn with coriander and tamarind sauceConnie Miller / CB Creatives

Grilled corn with coriander and tamarind sauce

Makes 6 servings

Few vegetables work so well on the grill as fresh sweet corn. We char the ears in the husks, then remove them and return the corn to the grill for a few minutes to lightly roast, adding delicious smoky flavors. Seasonings are added after peeling, when the ears are tossed with compound butter and returned to the heat briefly. You do not need to remove the silk before grilling. Grilled corn is easy to peel off the husks, and any leftover silk will burn when you return the ears to the grill to char.

6 tablespoons salted butter, room temperature

3 tablespoons tamarind sauce

2 tablespoons garam masala

Salt and ground black pepper

6 ears of corn, husks on

1/3 cup unsweetened shredded toasted coconut

1/3 cup fresh cilantro, lightly packed and chopped

In a large bowl, mix together butter, chutney, garam masala, ½ teaspoon salt and black pepper. Remove only the outer layer of the husk from each corncob, leaving the inner layers intact. If necessary, trim the silk that extends past the edge.

Prepare a charcoal or gas grill. For a charcoal grill, light a large charcoal chimney, let it burn until a light ash falls, then distribute the charcoal evenly on one side of the grill base; Open the bottom slots. Heat the grill, covered, for 5 minutes, then clean the grill and grease it with oil.

For a gas grill, turn all burners on high and heat them up, covered, for 15 minutes, then clean and oil the grill. Turn off one burner, and leave the remaining flame high.

Place the corn (still in the husk) on the hot side of the grill. Cover and cook until charred on all sides, about 15 minutes, stirring every 5 minutes or so. Transfer it to a folded baking sheet. When the corn has cooled enough to handle, remove the husks and silk and discard them. Slide the butter over the ears, then return the corn to the hot side of the grill. Cook, uncovered, turning occasionally, until lightly charred on all sides, 5 to 7 minutes; Move the ears to the cold side if the attacks are severe. Transfer the mixture to a plate and sprinkle with coconut and coriander.


Christopher Kimball is the founder of Milk Street, home of a magazine, school, and radio and TV shows. Send comments to [email protected]


Christopher Kimball is the founder of Milk Street, home of a magazine, school, and radio and TV shows. Globe readers get 12 weeks of full digital access, plus two issues of Milk Street’s print magazine for just $1. Go to 177milkstreet.com/globe. Send comments to [email protected]

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