Vegetables on the Grill

Summer's bounty of fragrant herbs and vegetables on the grill makes for sizzling sandwich combinations.

By Susan Belsinger
June/July 1999
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Recipes For The Grill:

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After a long day of work in the garden, I want to relax and reap the rewards of my labors, but as twilight softens the merciless sun, I’d rather be outdoors than in the kitchen. My solution? Pour myself a tall cold drink, gather some favorite herbs, slice a platter of summer vegetables, and light the grill.

Grilled vegetables take on added flavor if you marinate them with herbs before cooking, place branches of herbs on the grill, or top them with complementary herb-laced sauces. Rub some toasted bread with garlic, arrange the vegetables on it, and voilà! You have a delicious, quick, and easy meal.

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