August 14, 2026 – For those who regularly immerse themselves in the smoky, savory world of barbecue, the name Steven Raichlen conjures images of perfectly seared steaks, succulent ribs, and slow-cooked pork shoulders. As a five-time James Beard Award-winner and Barbecue Hall of Famer, Raichlen has undoubtedly cemented his legacy in the realm of carnivorous delights. However, a closer look at his recent culinary explorations, particularly as summer produce reaches its zenith, reveals a fervent passion for the often-overlooked potential of vegetables on the grill. Far from abandoning them, Raichlen is orchestrating a vibrant symphony of fire and foliage, transforming humble garden offerings into spectacular, smoke-kissed masterpieces.

A Culinary Reawakening: Embracing the Grill’s Verdant Potential

In an era where barbecue often conjures images of primal indulgence, Raichlen’s dedication to vegetables on the grill serves as a powerful counterpoint. This August, with the bounty of summer at its peak, Raichlen and his wife have been relentlessly experimenting, pushing the boundaries of what’s possible with fire and flora. Their kitchen, typically a hub for robust meat preparations, has recently showcased an impressive array of grilled and smoked vegetables. From the comforting richness of grilled corn pudding to the refreshing coolness of smoked tomato gazpacho, and the deeply satisfying char of ember-roasted peppers and eggplants, it seems no vegetable has been left untouched by the allure of the flame this summer.

This renewed focus on vegetables isn’t just a passing trend; it’s a deliberate exploration of a culinary landscape ripe for innovation. Raichlen, known for his meticulous approach and encyclopedic knowledge of global barbecue traditions, recognizes the inherent diversity of vegetables and the unique challenges and rewards they present when subjected to high heat. He aptly notes that to truly master the art of grilling every vegetable, from the delicate artichoke to the robust zucchini, would require a dedicated tome. And, in fact, he has authored just such a guide: How to Grill Vegetables, a testament to his commitment to elevating this often-secondary category of ingredients.

The Science of the Sear: Grilling Strategies for Above and Below Ground

Raichlen’s approach to grilling vegetables is rooted in a fundamental understanding of their biological makeup and how it interacts with heat. He proposes a simple yet effective categorization: vegetables that grow above ground versus those that grow below. This distinction, he explains, is crucial for determining the optimal grilling method.

Above-Ground Delights: Quick Searing for Tender Textures
Vegetables that flourish above the soil – think tomatoes, mushrooms, peppers, zucchini, asparagus, and corn – are typically characterized by their soft flesh and high moisture content. These attributes make them ideal candidates for direct grilling over high heat. The rapid application of intense heat quickly sears their exterior, creating desirable char marks while preserving their tender interiors and vibrant flavors. A simple brushing of extra-virgin olive oil, salt, and pepper is often all that’s needed to unlock their full potential.

Below-Ground Treasures: Slow Roasting for Deep Flavors
In contrast, the firm, starchy vegetables that develop beneath the earth’s surface – such as potatoes, beets, sunchokes, turnips, and carrots – require a more patient approach. These root vegetables benefit from indirect grilling at a moderate temperature for an extended period, typically 30 to 60 minutes. This slower cooking process allows their tough cellulose structures to soften gradually, while their starches are cooked through, resulting in a tender, flavorful outcome. Furthermore, this indirect grilling method provides an excellent opportunity to infuse the vegetables with the complex aromas of wood smoke by adding wood chips or chunks to the fire.

The Art of Embers: Harnessing the "Caveman" Technique

Beyond direct and indirect grilling, Raichlen highlights a more primal method that yields extraordinary results: the "caveman" technique, where vegetables are cooked directly on the embers. This method, he explains, is particularly effective for vegetables that can withstand direct contact with intense heat and ash, developing a unique, haunting smokiness.

Eggplant, for instance, becomes exquisitely flavorful when its skin is charred directly on the embers, a crucial step in creating the world’s best baba ghanoush. Similarly, bell peppers, when subjected to the fiery embrace of the embers, transform into supernaturally sweet and smoky delights. This direct-contact cooking method not only imparts an unparalleled depth of flavor but also showcases the transformative power of fire on raw ingredients.

An A-to-Z Grilling Compendium: A Masterclass in Vegetable Transformation

To further illustrate his philosophy, Raichlen provides an extensive alphabetical guide to grilling a diverse range of summer vegetables. This comprehensive resource serves as a practical manual for home cooks looking to expand their grilling repertoire and take full advantage of the peak summer produce season.

• Asparagus: Fibrous ends are snapped off, and stalks are secured into "rafts" with toothpicks. Brushed with sesame or olive oil, they are then direct-grilled over high heat.
• Broccolini: Coated with chili oil or olive oil and seasoned with salt and pepper, broccolini is direct-grilled over medium-high heat until tender, with a desirable char on the ends.
• Corn: Husks are peeled back and tied to form handles. The corn is brushed with melted butter, seasoned, and direct-grilled over high heat until deeply browned. For a Mexican twist, grilled corn can be slathered with mayonnaise and dusted with cotija cheese.
• Delicata Squash: Sliced into 1/2-inch rings and seeded, delicata squash is brushed with melted butter, sprinkled with cinnamon sugar, and direct-grilled over medium heat until tender and browned.
• Eggplant: Large eggplants are cut into 1/2-inch thick steaks and brushed with olive oil for direct grilling until tender. Medium eggplants are best roasted directly on embers (caveman style) and then pureed with classic baba ghanoush ingredients.
• Fennel: Sliced thinly from top to bottom, fennel bulbs are brushed with olive oil and direct-grilled until soft and browned. A drizzle of balsamic vinegar enhances its flavor.
• Green Beans: Stemmed and strung, green beans are tossed with olive oil and dill or garlic. They are grilled in a basket over high heat or directly on embers, then topped with toasted almonds.
• Hatch Chiles: Halved lengthwise and stuffed with sautéed onions, breadcrumbs, and cheese, Hatch chiles are indirect grilled at medium-high heat until tender and the filling is bubbly. Their peak season in August makes them a prime target for grilling.
• Iceberg Lettuce: Quartered and brushed with oil, iceberg lettuce is seared on its flat faces over a hot fire, then cooled and topped with dressing for a surprisingly delightful grilled salad.
• Jerusalem Artichokes (Sunchokes): Scrubbed and dried, sunchokes are indirect grilled in a foil pan with butter, salt, pepper, and unpeeled garlic cloves until crisp outside and tender inside. Adding wood chips enhances their smoky character.
• Kale (Lacinato): Leaves are brushed with sesame oil and soy sauce, sprinkled with sesame seeds, and direct-grilled over medium-high heat until browned and crisp.
• Leeks: Split and thoroughly washed, leeks are brushed with olive oil and direct-grilled over medium heat, then drizzled with vinaigrette.
• Mushrooms: Wiped clean and brushed with garlic parsley butter, mushrooms are direct-grilled over a medium-hot fire, with additional butter basted during cooking.
• Napa Cabbage: Cut into 1-inch steaks and secured with skewers, Napa cabbage is brushed with sesame oil, soy sauce, and minced garlic, then direct-grilled over high heat.
• Okra: Skewered into rafts, okra is brushed with olive oil, seasoned, and direct-grilled until sizzling and browned, then finished with grated Parmigiano.
• Plantains: Peeled and sliced diagonally, ripe plantains are brushed with melted butter and caramelized on a hot griddle or direct grill.
• Quaresima Peppers (Sweet Italian Peppers): Blistered over a hot fire in a grill basket or directly on coals, these peppers, along with shishito peppers, transform with a quick char.
• Radicchio: Cut into wedges and secured, radicchio is brushed with olive oil, seasoned, and direct-grilled over a hot fire.
• Sweet Potatoes: Indirect grilled over medium-high heat until the skins are crisp and the flesh is soft, sweet potatoes are best served with maple syrup and butter.
• Tomatoes: Halved widthwise, tomatoes are smoked at low temperatures and then blended with other smoked vegetables and seasonings for an unparalleled gazpacho.
• Ube (Purple Yam): Scrubbed and indirect grilled, ube can be enjoyed similarly to a sweet potato.
• Vidalia Onions: Peeled and cored, Vidalia onions are stuffed with bacon and barbecue sauce, then smoke-roasted indirectly until tender.
• Winter Squash: Halved and seeded, acorn squash is indirect grilled cut-side down on a preheated salt slab until tender.
• Xoconostle: This sour prickly pear is charred over a hot fire and ground into salsas, a traditional Mexican preparation.
• Yellow Squash: Halved lengthwise, seeded, and stuffed with chorizo or Italian sausage, yellow squash is indirect grilled over medium-high heat.
• Zucchini: Sliced lengthwise, brushed with olive oil, seasoned with mint, and direct-grilled over high heat, then drizzled with Greek yogurt or tzatziki.

The Broader Implications: A Shift Towards Inclusive Grilling

Raichlen’s enthusiastic championing of grilled vegetables signifies more than just a personal culinary pursuit; it reflects a broader trend towards more inclusive and versatile grilling practices. As dietary preferences evolve and an appreciation for plant-based cuisine grows, the grill is no longer solely the domain of meat-eaters. Raichlen’s expertise empowers home cooks to embrace vegetables not as mere side dishes, but as the stars of their own fiery creations. His work underscores the fact that the primal allure of the grill, the transformative power of smoke, and the art of flavor development can be applied with equal brilliance to the vibrant world of vegetables, enriching our culinary experiences and expanding the possibilities of outdoor cooking.