GrillGrilling doesn’t always have to involve poultry, fish, and meat, and even when it does, there’s no need to cook the veggie sides in the kitchen. And if you’ve never grilled a salad, it’s time you start.

Virtually everything you grow in your garden (or select from the farmers’ market) is much more delicious cooked on the grill.

The proof is in a new book by two veteran grilling mavens. In The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill, Karen Adler and Judith Fertig not only share everything you need to know to grill veggies but also how to use grilled veggies to ratchet up the flavor in grilled meats, fish, seafood, and poultry. With their guidance and recipes for everything from soup to dessert, the meals you serve in your backyard will never be quite the same.

Grilled Radicchio and Brussels Sprouts With Hot Bacon DressingGrilled-Radicchio

This colorful fall salad has the hearty flavor you want when the weather turns crisp.

Serves 4

Hot Bacon Dressing
4 slices thick-cut bacon, chopped
1⁄2 cup apple cider vinegar
3 tablespoons balsamic vinegar
3 tablespoons water
11⁄2 teaspoons sugar
1 teaspoon salt
1⁄2 teaspoon white pepper
1⁄2 teaspoon celery seed


Radicchio and Brussels Sprouts
1 pound (about 20) Brussels sprouts, halved,rinsed, and patted dry
2 heads radicchio, halved, rinsed, and patted dry Olive oil, for brushing
1 red onion, cut into 1⁄4-inch-thick slivers
2 ounces crumbled cheese like feta, blue, or goat cheese

Prepare a hot fire on one side of your grill for indirect cooking.Gardener

For the dressing, fry the chopped bacon in a medium skillet until crisp. Add the vinegars and water and heat until boiling. Lower the heat to medium and add the sugar, salt, white pepper, and celery seed,stirring well for about 2 or 3 minutes or until the sugar dissolves. Set the pan aside and keep warm.

Place the Brussels sprouts in a large bowl and lightly drizzle with olive oil and toss. Place the Brussels sprouts in an oiled grill basket or grill wok. Set it on a baking tray.

Lightly brush the cut sides of the radicchio with olive oil and set on the baking tray, too, and take out to the grill.

Set the grill basket filled with Brussels sprouts directly over the fire. Toss the sprouts every few minutes and grill until they are tender when pierced with a fork, about 10 to 15 minutes, then move the basket of sprouts to the indirect side of the grill. Place the radicchio, cut-side down, over direct heat and grill until you have good grill marks, about 4 minutes.

To serve, arrange the radicchio and Brussels sprouts on a platter. Sprinkle with the onion and cheese and spoon the Hot Bacon Dressing over all. Serve at once.

TD&N Nutrient Analysis: Calories: 303; Total Fat: 21 g;Saturated Fat: 8 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 8 g; Cholesterol: 38 mg; Sodium: 1,089 mg;Carbohydrates: 21 g; Fiber: 5 g; Protein: 11 g


Grilled Summer Slaw With Gorgonzola VinaigretteGrilled-Summer-Slaw


Grilled coleslaw? You bet! Grilled cabbage wedges acquire terrific flavor while retaining their crunchiness. Dress the coleslaw right before serving, as the dressing makes the cabbage wilt.

Serves 8 to 10

8 green onions, tops trimmed
1 large head cabbage, tough outer leaves removed, cored and cut into 8 wedges
3⁄4 cup vegetable oil, plus more for brushing
8 ounces Gorgonzola cheese, crumbled
2 garlic cloves, minced
1⁄3 cup apple cider vinegar
1 teaspoon celery seeds
1 teaspoon kosher or sea salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon dry mustard

Prepare a hot fire in your grill.

Brush the green onions and cut sides of cabbage with oil. Grill the green onions on one side for 2 to 3 minutes and remove to a platter. Grill the wedges of French-Stylecabbage for about 4 or 5 minutes on each cut side,turning once (a total of 8 to 10 minutes) until they have good grill marks on both sides.

Finely chop the grilled cabbage and coarsely chop the green onions. Combine them in a large bowl. Let cool, then stir in half of the Gorgonzola. In another bowl, whisk together the remaining 3⁄4 cup vegetable oil, the garlic, vinegar, celery seeds, salt, pepper, and mustard. Add the remaining Gorgonzola and stir to blend. Pour the dressing over the cabbage mixture and toss to coat. Serve at once.

VARIATIONS: Grill an assortment of greens and cabbages like Napa or Chinese cabbage, radicchio or fennel. Add chopped tomatoes and grilled corn to make a colorful vegetable slaw. You can even add grilled carrots and peppers. Make it Greek-style slaw by adding crumbled feta cheese instead of the blue cheese, chopped cured olives, and a half-and-half mixture of Tzatziki and Lemon Caesar Vinaigrette (see book for recipes) instead of the apple cider vinaigrette given here.

TD&N Nutrient Analysis (based on 10 servings): Calories:252; Total Fat: 23 g; Saturated Fat: 5 g; Polyunsaturated Fat: 11 g; Monounsaturated Fat: 4 g; Cholesterol: 21 mg;Sodium: 494 mg; Carbohydrates: 8 g; Fiber: 3 g; Protein: 6 g