Fall Harvest on the Grill from the Beretta Kitchen

It’s not time yet to put your grill away. Fall brings on cooler weather which makes it easier to stand by the sweltering warm grill. The Beretta Kitchen gives the top 5 fall vegetables to try on your grill!

  • Butternut Squash: Grill over indirect heat and near the end sear over direct heat for a caramelized finish. Sprinkle some sage when ready to serve.
  • Grilled Eggplant: Cut in half and add butter, garlic salt and Italian seasonings. Grill over medium heat until tender, turning and baste occasionally.
  • Cabbage: Cut cabbage into wedges with the root intact. Charring adds sweetness and enhances the nutty depth. Serve with a blue cheese dressing.
  • Brussel Sprouts: Boil first. Put in tinfoil and add to grill. Add bacon and shallots to make it one sizzling side dish.
  • Cauliflower: Cook over high heat. Slice the cauliflower into large vertical slices with the stem intact. Grill until nicely charred.

When placing your veggies on the grill, make sure to toss them in oil before. To prevent from burning, sear the vegetables over high heat and then move them over to the cooler side of the grill to finish cooking. If you want your vegetables to cook more evenly then cut them up into smaller pieces. All that is left to do is choose your protein to accompany your grilled side. You can make grilling easy by doing both your sides and protein at the same time.