If you ask me, the best possible way to enjoy your veggies is by roasting them. They get this gorgeous, golden brown and caramelized coloring and flavor, and just generally end up tasting better! But if you are like me and you are not feeling this heat (like at all) you are certainly not going to want to go anywhere near that oven! No way, Jose!
Which is why I had the not-so-wacky idea of utilizing my grill to do the work that my oven normally does this summer when it comes to my veggies (and, let's face it, everything). Using a grill basket or even just a makeshift foil basket, your grill is your friend when it comes to achieving that same roasting effect plus smokiness and char. So it is really a win win, my friends!
We have been grilling all sorts of veggies this summer – from classic corn on the cob to even my blasted broccoli on the grill. But to shake things up, I recently experimented with another set of Asian flavors and created my new favorite veggie side dish: grilled gochujang cauliflower.