A side of nicely charred vegetables really ups the ante at a backyard cookout, but when you’re prepping steaks, burgers or dogs for a crowd, grill real estate is at a premium. Plus, timing the doneness of varied veggies can be complicated when you’re balancing a short-order list of rare, medium-rare and well-done meats. Our solution? Grill that produce ahead of time (either earlier in the day or the day before), to turn out side dishes that promise maximum flavor and minimum time-sucking.
Grilled Vegetables (above)
Giada De Laurentiis’ key to getting those great grill marks? Don’t shift the vegetables too frequently once they’ve been placed on the hot grill. Coat the vegetables in the dressing while they’re still warm, then store in a container in the refrigerator overnight. They’ll taste delicious served cold, or can be reheated in a foil pack on the grill.