With the start of summer coming soon, it’s time to start cooking outside. And although meat is often the star of the barbecue, I’ve got a few recipes up my sleeve that prove fresh veggies deserve to be center of attention!
If you’re a rookie when it comes to the grill, rest assured – there’s less guesswork when it comes to cooking veggies on the grill. It’s hard to undercook a vegetable. And with our tips like pre-cooking the cauliflower (in our Thai Peanut Cauliflower Kabobs) and pressing the water out of the mushrooms in advance in our Grilled Caprese Stuffed Mushrooms, you’ll find that they easily get the perfect amount of char.
It’s time to make your carnivore friends jealous with these mouthwatering veggie-forward recipes!
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.