On The Grill
Grilled vegetables and corn wrapped in husks and foil create a smoky, tender dish perfect for summer gatherings. The combination of sweet corn, hearty potatoes, and flavorful eggplant and squash offers a satisfying vegetarian option full of natural flavors and textures, ideal for outdoor cookouts.
Ingredients
Instructions
- Remove silk from the corn, but do not remove the husks.
- Tie the husks closed to secure the corn.
- Soak the husks of the corn in cold water for 10 minutes.
- Wrap potatoes in foil, adding fresh herbs and margarine if desired.
- Drain the soaked corn and cook on the coals for 30 minutes, turning occasionally.
- Cook the foil-wrapped potatoes for 45 minutes.
- Dip slices of summer squash and eggplant in olive oil.
- Cook the squash and eggplant on the coals for 20 minutes.
Tips & Substitutions
For grilling, ensure the corn is soaked well to prevent burning. If you're short on time, you can use pre-cooked potatoes. Fresh herbs like rosemary or thyme really elevate the flavor when added to the foil-wrapped potatoes. Consider adding a sprinkle of cheese on the squash and eggplant for a richer taste. Always monitor the cooking time to prevent overcooking the vegetables.
Serving Suggestions
Serve the grilled corn alongside a fresh salad or as a side to grilled meats for a complete meal. The vibrant colors of the squash and eggplant make for an appealing presentation. This dish pairs beautifully with Glorified (Heavenly) Rice for a satisfying vegetarian meal. A drizzle of balsamic reduction over the veggies can add a lovely finish.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the corn and vegetables on a grill or in the oven until warmed through. You can also microwave them, but this may alter the texture of the vegetables. For best results, reheat them on a grill for that smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of On The Grill contains roughly 30 calories, with 0g protein, 2g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for grilling?
Absolutely! While corn, squash, and eggplant are great choices, you can also grill zucchini, bell peppers, or mushrooms. Just be sure to adjust the cooking times based on the vegetable's moisture content and size.
What type of grill is best for this recipe?
A charcoal grill is ideal for achieving that smoky flavor. However, a gas grill can also work well. Just ensure the grill is preheated, and maintain a consistent temperature for even cooking.
How do I know when the vegetables are done?
The corn should be tender when pierced with a fork, while the squash and eggplant should be soft with nice grill marks. A good indicator is also the aroma; when they smell delicious and slightly caramelized, they are ready to be enjoyed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).