Let’s Cook: Make a Meal of Grilled Summer Produce

It’s almost summertime — kitchens are hot, and vegetables, fruits, and herbs are abundant. With peak-season flavors paired with the right cooking techniques, plants can be the star of any plate. Beat the heat this summer and take your plants to the grill! 



Makes 4 salads 

For the Salad 

  • 1 can chickpeas, drained (about 1.5 cups cooked) 
  • 1 tablespoon olive oil 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon salt, divided in half 
  • 1/2 teaspoon pepper, divided in half 
  • 2 whole Romaine lettuce hearts 
  • 1 tablespoon olive oil 
  • 1/4 cup Parmesan cheese 
  • 1-2 tablespoons Caesar Dressing 

For the Caesar dressing 

Makes 1 cup 

  • 3 cloves garlic 
  • 1 1/2 tablespoons Worcestershire sauce 
  • 4 anchovies 
  • 1 teaspoon Dijon mustard 
  • 1/3 cup fresh lemon juice 
  • 2/3 cup olive oil 
  • 1/4 teaspoon each salt and pepper, divided 

Make dressing by blending together the garlic, Worchestershire sauce, anchovies, Dijon mustard, and lemon juice. With the blender still running, add olive oil, salt, and pepper. Refrigerate until needed. 

Preheat the oven to 400 degrees F. Place chickpeas on a towel and pat dry removing as much liquid as possible. Toss chickpeas with olive oil, chili powder, and 1/8 teaspoon each of salt and pepper. Line a sheet pan with parchment paper and spread chickpeas in a single layer on the pan. Bake for 30-45 minutes until crispy. Shake the pan every 15 minutes. Remove from the oven and set aside to cool. (Pro tip: leftover chickpeas make a great snack, so consider doubling the recipe!) 

Slice off the root tip of the lettuce, leaving all leaves attached then slice the heart in half lengthwise.  Rub olive oil on the cut side and season with remaining salt and pepper. Grill cut side down for 1-2 minutes or until leaves just begin to char. 

Place romaine hearts on the plate, cut side up, drizzle with the Caesar dressing, and top with Parmesan cheese and crispy chickpeas. 



Makes 2 steaks 

  • 1 large head of cauliflower 
  • 2 tablespoons olive oil 
  • 1/2 teaspoon smoked paprika 
  • 1 tablespoon fresh lemon juice 
  • 1/2 teaspoon salt 
  • 1/4 cup fresh parsley, chopped 

Cut the head of cauliflower in half slicing through the center. Take each half and slice again to create a 1-inch steak. Reserve any florets from each side for another use. Lay each piece flat on a sheet pan. 

Mix together olive oil, smoked paprika, lemon juice, and salt then brush one side of the cauliflower steaks. Place the seasoned side down on the hot grill and brush the top side with the remaining olive oil mixture. Cover the grill and cook for 5-6 minutes until the bottom is charred. Flip the steak, recover, and cook an additional 5-6 minutes until the cauliflower is tender. 

Remove from the grill and sprinkle with parsley for serving. While these steaks can stand alone, for an extra flavor punch, pair with pumpkin-seed pesto, avocado salsa, chipotle-lemon Greek yogurt, or chimichurri. 



Makes 4 servings 

  • 4 large ripe but still firm peaches 
  • 1 teaspoon olive oil 
  • 1/4 teaspoon ground cinnamon 
  • 2 teaspoons honey 
  • 1 cup vanilla ice cream or whipped cream 

Cut peaches in half and remove the pits. Toss peaches in olive oil and cinnamon. 

Place peach halves cut side down on a hot grill, and cook for 4-6 minutes until charred. Turn peach halves over and cook for 1 minute. 

Remove peaches from the grill, drizzle with honey, and top with 1/4 cup of vanilla ice cream or a dollop of whipped cream.