It’s hard to beat the chargrilled goodness of freshly grilled veggies! Whether it’s our hearty eggplant, vine-ripened tomatoes, or crisp bell peppers, you can count on Red Sun Farms for delicious and organic produce to serve at your summer cookout. From grill-masters to BBQ beginners, we’ve taken the guess work out of how to get the perfect grill marks on all of your favorite veggies with a few helpful tips below.
Tomatoes: To grill the perfect tomatoes, brush the grill grate with olive oil to create a non-stick surface and sprinkle with a little salt. Cut tomatoes in half, scoop out the pulp and set it aside in a bowl. Brush the cut side of the tomatoes with a light coating of olive oil and place cut-side down on medium-high heat for 4-6 minutes. Flip tomatoes over and fill with pulp. Grill for an additional 2-3 minutes. Salt and pepper to taste.
Bell Peppers: The trick to grilling bell peppers is to cut them in half lengthwise and to brush lightly with your favorite olive oil. Just like with tomatoes, start grilling on medium-high heat, skin side down, for 4-5 minutes. Peppers will have a charred, almost burnt look when they are ready to flip, where they can be grilled for an additional 4-5 minutes. Add salt and pepper to taste.
Eggplant: Eggplant is hearty, holds up exceptionally well on a grill, and can be topped with a variety of fresh ingredients. To chargrill an eggplant, remove the skin with a veggie-peeler (skin can be kept on if you prefer) and slice into ¾-inch slices lengthwise. Combine 1/3 cup of melted butter with ½ tsp of garlic salt and a pinch of Italian seasoning, salt, and pepper. Brush the garlic butter mixture on both sides of eggplant slices before placing on a medium-high heat grill. Grill 4-5 minutes on both sides, or until tender. Remove from grill and brush on any remaining garlic butter mixture for added flavor.