Whether you’re pairing them with your favorite meats or letting them stand alone, grilled veggies are a great way to up your grilling game this weekend.

Check out these ideas adapted from Epicurious and Bon Appetit. We saw all of the veggies featured below at the Market this past Saturday and they’ll be available this coming Saturday too.

Sugar Snap Peas

These are a great crunchy snack with cocktails. Toss your peas in olive oil and some salt. Grill using a grill topper or basket over medium-high heat, turning occasionally, until nicely charred. (About four minutes but it depends on the size of what you’re cooking.) Finish with a squeeze of lemon or lime, a pinch of of chile flakes and flaky sea salt.

 

Scallions or Ramps

Brush with a little oil and grill until tender and lightly charred, about 5 minutes. You may need a grill basket to keep them from falling through the cracks of the grill. This is a great accompaniment to grilled chicken or fish. Due to their oniony flavor, they don’t even need seasoning.

Asparagus

Trim asparagus ends, then toss with oil and 1/4 tsp pepper. Thread 3-4 asparagus 1/2 inch apart onto a skewer or place stalks across the grill rack so they don’t fall through. Grill uncovered, turning, until asparagus is crisp-tender, about 6 minutes. (You can wrap the stalks with bacon and grill until the bacon is cooked — you may want to partially pre-cook the bacon to avoid overcooking the asparagus.)

Radishes

Combine whole radishes with the greens trimmed off or cut short, and 1 tablespoon oil in a medium bowl; season with salt and pepper and toss to coat. Grill radishes until crisp tender, about 2 minutes per side. These are particularly lovely with good grilled steak and an herby butter sauce.

Bok Choy

Cut leaves away from the stalks (you can use for salad). Rinse well and pat dry. In a small bowl, mix butter and miso until well combined. Put stalks in a large bowl. Using your hands, coat them with miso butter. Use a grill screen or basket to keep the stalks from falling through the grill rack. Close lid and grill for about 5 minutes. Turn with tongs, re-cover, and grill 5-6 minutes more, until golden and crisp-tender.

Cook’s Note: All of these recipes work with a medium high heated grill. Look to Artisano’s Oils for some lovely flavored oil for prepping your veggies. And Circle City Smoke has subtly smoky flavors of salt and smoked peppercorns for added flavor and fragrance.