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  • Cook's Illustrated

    Everyday Grilled Vegetables

    Jun 06, 2023 4 minutes

    Vegetables and intense heat always add up to rich browning and meaty, tender bite, but live fire does something that’s not achievable with any other cooking method. Besides softening the sharpness of alliums and the bitter tinge of brassica into savory complexity, the grill seasons the food, bequeathing this singed, soulful character to any vegetable.

    There’s no simpler way to make vegetables taste great, so use the following guidelines for whatever you have on hand.

    Two All-Purpose Dressings

    ROSEMARY-DIJON VINAIGRETTE

    YIELD: ABOUT ¼ CUP

    Whisk 2 tablespoons extra-virgin olive oil, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped fresh rose-mary, 1 small clove minced garlic (about ½, and in small bowl.

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    Cook’s Illustrated
    Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Steve Dunn, Lan Lam, Annie Petito Associate Editors

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