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Grill up some Sweet Heat Summer Veg

Cooking on the grill intensifies veggies’ summer-goodness, and the glaze makes them finger-licking-better. Serves 4 as a main, 6 as a side.
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Prep Time 15 minutes
Cook Time 8 minutes

Ingredients
  

  • 2 zucchini or yellow squash halved lengthwise
  • 2 Asian eggplant halved lengthwise
  • ¼ cup maple syrup, agave syrup, or honey
  • 2 tbsp vinegar apple cider, rice, or white wine
  • 2-3 tsp sriracha or other hot sauce
  • 8 green onions trimmed
  • 1 tbsp vegetable oil
  • 1 lemon halved
  • Fresh parsley and basil stems leaves picked

Instructions
 

  • Preheat grill to medium-high heat (400°F).
  • Score flesh of zucchini and eggplant in a crosshatch pattern, and place halves, cut side down, on paper towel or a clean tea towel and let sweat, 10 minutes.
  • In a bowl, stir together the syrup, vinegar, and hot sauce until smooth; set aside.
  • Transfer zucchini, eggplant, and onions to a large plate or sheet pan, brush with oil, then glaze liberally with syrup mixture.
  • Put zucchini and eggplant on grill, cut side down. Grill until slightly charred, 3-4 min­utes. Add glazed onions and lemon halves, cut side down, to grill. Flip zucchini and eggplant, baste again, close lid, and cook another 3 minutes. Remove everything to a platter, squeeze grilled lemon overtop, and drizzle on any remaining glaze. Dress with parsley and basil leaves to finish.

Notes

This recipe was originally published in the June/July 2020 issue of Cottage Life.
Want more vegetarian grill recipes? Try our Buffalo Cauliflower or Pulled Jackfruit Tacos.
Tried this recipe?Let us know how it was!