A grill night feels easier when the sides are ready before the main food comes off the grate. Choose one vegetable to grill and one cold side. That gives the plate variety without making you manage three cooking times at once.
Cut vegetables so you can turn them
For zucchini, cut lengthwise planks about half an inch thick. For bell peppers, remove the stem and seeds, then cut the sides into broad panels. Very small pieces are harder to turn and can fall through the grate.
Dry the vegetables, brush them lightly with oil, and season. Grill over medium-high heat until they have brown marks and the texture you like, usually a few minutes per side. Move them away from strong heat if the outside darkens before the center softens.
A grill basket is useful for mushrooms, onion pieces, and smaller cuts. Leave enough room to stir them. A packed basket can steam its contents instead of browning them.
Make a slaw that stays crisp
Combine thinly sliced cabbage with sliced radishes and chopped parsley. For a small bowl, start with two cups of cabbage, a few radishes, a tablespoon of olive oil, and a tablespoon of lemon juice. Toss, taste, and adjust. Add salt close to serving.
Keep the dressing in a separate container if you are taking the slaw to someone else's house. If a guest avoids an ingredient, an undressed portion is easy to set aside before mixing.
Use one sauce in two places
Stir lemon zest, chopped dill, and black pepper into plain yogurt. Serve it beside the grilled vegetables and let each person add it at the table. It can also accompany fish or chicken.
Check the yogurt label if you track carbohydrates. Include sauces and drinks in your meal total, along with any bread, fruit, or other sides. A vegetable side does not make the rest of a meal automatically low carb.
Separate the serving tools
Use a clean platter and utensils for cooked food. Keep the platter that held raw meat away from the finished vegetables. Put cold perishable sides out when people are ready to eat, rather than leaving them beside the grill throughout cooking.
For outdoor storage and serving limits, use the FDA's food safety guidance for eating outdoors.
For an indoor version of the same approach, try these ways to serve vegetables without another salad.
Photo: W.carter, Wikimedia Commons, CC0.
