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Vegetables Hot Off Your Grill

© Michael Vyskocil

With summer just weeks away, everyone seems to be in the mood for dining outdoors, a favorite seasonal pastime. From neighborhood to neighborhood, patios become party centers, cool drinks are in demand, and barbecues are the key to casual entertaining.

Just in time for the unofficial start of summer, Memorial Day, here are some grilled vegetable recipes that are great for scrumptious appetizers to suit any occasion. Next month, visit Seasonal Cooking again, where we'll have more great grilling recipes for you to try.

Ratatouille on a Skewer

MAKES 8 SIDE-DISH SERVINGS

You can grill these skewers alongside steaks or chops.

1 small eggplant, peeled and cut into 1-inch chunks

2 medium zucchini, cut into 1-inch chunks

2 green and/or yellow sweet peppers, seeded and cut into 1-inch pieces

2 small onions, peeled and quartered

1/2 cup French salad dressing

1/4 cup grated Parmesan cheese

1/4 cup finely chopped dry bread crumbs

16 cherry tomatoes

Prepare a charcoal or gas grill. If using a charcoal goal, arrange the coals for direct cooking.

Alternately thread the eggplant, zucchini, peppers and onions onto 8 skewers. Brush the vegetables with the salad dressing. In a small bowl, combine the Parmesan cheese and bread crumbs; place the cheese mixture on a piece of waxed paper. Roll the kabobs in the crumb mixture until the vegetables are coated evenly.

Grill the kabobs directly over medium-hot coals, if using a charcoal grill, 10 to 12 minutes, or until the zucchini is crisp-tender, turning frequently. (If using a gas grill, grill the kabobs over indirect heat for 10 to 12 minutes, or until the zucchini is crisp-tender, turning frequently.) Place the tomatoes on the end of the skewers during the last 2 minutes of grilling. Serve warm.

Herbed Grilled Tomatoes

SERVES 4

4 small tomatoes

3 tablespoons dairy sour cream or plain yogurt

1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon finely chopped dry bread crumbs

1 tablespoon finely grated Parmesan cheese

Prepare a charcoal or gas grill.

Remove the cores from the tomatoes; cut them in half crosswise. Spread the cut side of each tomato with the sour cream or yogurt. Sprinkle each tomato half with basil. Sprinkle the bread crumbs and Parmesan cheese on top of the tomatoes. Arrange the tomato halves in a foil pie pan.

If using a charcoal grill, arrange the preheated coals around a drip pan in a covered grill. (If using a gas grill, place a drip pan over indirect heat.) Test for medium heat above the pan. Place the foil pan containing the tomatoes on the grill over the drip pan. Cover and grill the tomatoes for 10 to 15 minutes or until the tomatoes are heated through. Serve warm.