Orr column: Grilling a great way to enhance vegetables' flavor

With Memorial weekend behind us and summer ahead it’s time to dust off the grill.

But for many like me, the grill is best used year-round despite the weather, and for much more than for cooking meats.

In the past I have shared recipes for a variety of grilled meals, even grilled pizza. Given the abundance of summer vegetables in season and readily available now, using the grill is a great way to enhance their flavor with a little smoky char.

Cook time depends on the size and shape of each vegetable, but most grills have hot spots which can be used to your advantage for large vegetables like corn or onions. Turning and rotating are necessary, but always wait until a good char or marks have formed on the vegetable.

There are also many good grill baskets or pans specifically available for vegetables. Just be sure to coat any grilling surface with oil after the grilling surface is heated.

This week I have included my recipe for summer salad with grilled corn, okra, peppers, and tomato with creamy avocado dressing. This salad is perfect for lunch or dinner, and is wonderful with the addition of grilled chicken or shrimp. Enjoy!

Summer salad with grilled corn, okra, peppers, and tomato with creamy avocado dressing

Serves 6

Ingredients:

• 8 cups baby greens, washed

• Salt and freshly ground pepper to taste

• 1 pound small okra, halved lengthwise

• 3 tablespoons canola oil

• 3 ears sweet corn, shucked

• ½ pound small sweet peppers

• 2 cups grape tomatoes, halved

• 1 small English cucumber, diced

• 1 small red onion, thinly sliced

• ¼ cup cider vinegar, 1 teaspoon sugar

• ¼ cup crumbled goat cheese or feta

• 4 slices cooked bacon, crumbled

Dressing

• 2 shallots, finely minced

• 1 large avocado

• Zest and juice of 2 limes

• ½ cup packed basil leaves

• ⅓ cup olive oil

• ¼ cup water plus more if needed

• 3 tablespoons cider vinegar

• 1 clove garlic roughly chopped

• 1 tablespoon honey

• Salt and pepper to taste

Preparation

1. Preheat grill to high (450°F to 500°F). Grill okra, peppers and corn on oiled grates, uncovered, turning often, until charred.

2. Cut kernels off cobs, and add to a bowl with okra, peppers, tomatoes, cucumber.

3. Pickle red onion slices in cider vinegar with sugar, salt and pepper.

4. Add all dressing ingredients to a blender and mix well until smooth. Season to taste. Add water if too thick.

5. Arrange vegetables on top of mixed greens in a large serving platter and top with crumbled goat cheese or feta, pickled red onion, and crumbled bacon. Drizzle with dressing. Garnish with basil, freshly ground pepper, and a squeeze of lime.

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!