The Summer Side That Makes the Whole Table Stop
Donya Mullins, creator of A Southern Soul food blog, smiling in her kitchen.
Every summer, I get to a point where I want something on that grill that is not meat. Something that holds its own, looks beautiful on a platter, and makes people ask what is on it. These grilled vegetables are that dish.
Zucchini, yellow squash, bell peppers, red onion, and green onions go on the grill and come off with those golden, charred edges that make everything taste better. Then comes the chive dressing — bright lemon, fresh chives, good olive oil. It is simple and exactly right.
I have served this at cookouts, on weeknight dinner tables, and straight from the pan, standing at the stove. Every single time it disappears.
Enjoy!
Donya
Donya’s Best Tips for Grilled Vegetables with Chive Dressing
Slice lengthwise, not in rounds: Longer cuts stay on the grill grates without falling through and give you more surface area for those gorgeous char marks. Rounds slip. Planks stay put.
Let the marinade do its job: Ten minutes in canola oil, salt, and pepper is all it takes. Do not skip this step — it seasons the vegetables from the outside in and keeps them from sticking to the grill.
Make the dressing first: The chive dressing comes together in two minutes. Get it done before anything goes on the grill, so it is ready to go the moment the vegetables come off. Hot vegetables soak up the dressing beautifully.
High heat is your friend: A hot grill gives you those caramelized edges and a slightly smoky flavor. Medium-high once the vegetables are on — not low and slow.
Do not crowd the grill: Give each piece a little breathing room. Crowding traps steam, and you lose the char. Work in batches if you need to.
Pull them just before they are perfect: Vegetables keep cooking off the grill. Pull them when they are just tender with good color — they will finish on the platter.
Grilled vegetable ingredients including zucchini, squash, and bell peppers.
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Ingredients You’ll Need
Yellow squash and zucchini are the stars here. Sliced lengthwise, they get golden and tender with a slight bite that holds up to the dressing.
Bell peppers add sweetness and beautiful color. They char quickly on the outside while staying a little crisp inside.
Red onion mellows on the grill and picks up a smoky sweetness that rounds out the whole platter.
Green onions add a mild, fresh bite and a little color. They grill fast and look beautiful on the finished platter.
Canola oil is the right choice for grilling — it handles high heat without burning and lets the vegetables do the talking.
Extra virgin olive oil goes into the dressing, where its flavor actually shines. Save the good stuff for finishing.
Fresh lemon juice and lemon zest give the dressing its bright, clean backbone. The zest is not optional — it is where all the flavor lives.
Fresh chives bring a mild, grassy onion flavor that is perfect with grilled vegetables. Dried will not give you the same result.
Make It Your Own: Mix It Up for Any Table
Add more vegetables. Thick-sliced eggplant, asparagus spears, or portobello mushroom caps all work beautifully on the grill alongside the squash. Keep the same marinade.
Try a different fresh herb. Swap the chives for fresh basil, flat-leaf parsley, or tarragon. Each one takes the dressing in a slightly different direction.
Add a little heat. A pinch of red pepper flakes in the dressing or a drizzle of hot honey over the finished platter gives the whole dish a nice kick.
Make it a meal. Toss the grilled vegetables over a bowl of farro, quinoa, or orzo with a little extra dressing. It is a full dinner with almost no effort.
Serve it at room temperature. These vegetables are just as good an hour after they come off the grill as they are hot. Perfect for make-ahead entertaining.
Grilled zucchini, peppers, and onions on a baking tray.
Here’s How Simple It Really Is
Slice the vegetables, place them in a shallow dish, drizzle with canola oil, season with salt and pepper, and let them marinate for 10 minutes. While they sit, shake together the olive oil, lemon juice, lemon zest, chives, salt, and pepper in a mason jar. Done.
Next, grill on medium-high. When done and charred on the edges, pull everything off, arrange on a platter, and drizzle the dressing over the top while it is still hot. For full details, quantities, and cook times, see the recipe card below.
Drizzling chive dressing over grilled zucchini, peppers, and onions.
Make It Ahead and Show Up Ready
These grilled vegetables were made for entertaining because much of the work can be done before guests arrive.
Prep the vegetables: Slice everything up to 4 hours ahead and keep it covered in the refrigerator until you are ready to grill.
Make the dressing: The chive dressing can be made up to 2 days ahead. Store it in the mason jar in the refrigerator and give it a shake before using.
Grill ahead: The vegetables can be grilled up to 2 hours before serving. Arrange them on the platter, drizzle with dressing, and let them come to room temperature. They are stunning served this way at a cookout or dinner party.
Store leftovers: Keep any extras in an airtight container in the refrigerator for up to 3 days. Leftovers are incredible tossed into grain bowls, pasta, or scrambled eggs the next morning.
Grilled vegetables and pork chop on a plate.
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