5 Sauces to Take Grilled Vegetables Further

Grilling vegetables is simple, but the sauce is what turns them into something worth repeating. Here's the basic technique, plus five specific sauces to try.

The Technique

A ridged grill pan made for a barbecue grate makes vegetables easier to handle and gives them real char marks without losing pieces through the grill grates. From there, the technique is simple: start with good produce (a farmer's market or CSA box is a great source, and freeze-drying means you're never rushed to use what you buy), grill on high heat until you get real charring, and finish with one of the sauces below — brushed on, drizzled over, or served on the side for dipping.

Advocates like Alice Waters have spent decades making the case that this kind of simple, produce-first cooking is worth doing well, and a good sauce is most of what separates "fine" grilled vegetables from genuinely good ones.

1. Italian Parmesan Grilling Paste

Combine ½ cup Parmesan cheese, ¼ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons dried basil, 2 tablespoons dried oregano, and 4 minced garlic cloves. Brush directly onto vegetables as they come off the grill.

2. Lemon-Garlic Aioli Vegetable Dipping Sauce

Whisk together 1 cup mayonnaise, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon white pepper, and sea salt to taste. Serve as a dipping sauce alongside grilled vegetables.

3. Blue Cheese Dipping Sauce

Combine 2 cups sour cream, 8 oz Maytag blue cheese, ⅔ cup mayonnaise, 3 tablespoons cider vinegar, 1 teaspoon red pepper, and onion salt, celery salt, and Worcestershire sauce to taste. Refrigerate overnight before serving for the best flavor.

4. Sun-Dried Goat Cheese Butter

Process 3 tablespoons sun-dried tomatoes and 4 oz goat cheese in a blender or food processor until smooth. Spread directly onto grilled vegetables while they're still warm.

5. Ginger Vinaigrette

Combine 3 tablespoons vegetable stock, 3 tablespoons lime juice, 3 tablespoons grated fresh ginger, 2 tablespoons chopped shallots, 1 tablespoon honey, 1 tablespoon soy sauce, 1 minced garlic clove, and 2 tablespoons olive oil. Use as a dipping sauce or a light dressing over grilled vegetables.

Where to Find Great Produce (and What to Do With Extra)

A CSA box or farmer's market is the easiest way to end up with vegetables worth grilling — benefits of joining a CSA covers what to expect if you haven't tried one. If you end up with more than you can grill in one sitting, stray vegetables welcome here and freeze-drying and rehydrating crunchy vegetables both cover putting the extras to good use instead of letting them go to waste.

Frequently Asked Questions

What's the best way to grill vegetables without losing them through the grates?
A ridged grill pan made for a barbecue grate holds smaller pieces in place and still gives you real char marks, without the risk of losing vegetables through the grates.

What sauce goes well with grilled vegetables?
Any of five approaches work well: a Parmesan-herb grilling paste, a lemon-garlic aioli, a blue cheese dip, a sun-dried tomato and goat cheese butter, or a ginger vinaigrette — pick based on whether you want something creamy, tangy, or bright.

Can I use CSA or farmer's market produce for grilling?
Yes — a CSA box or farmer's market haul is one of the easiest ways to get good, fresh produce for grilling, and freeze-drying lets you buy more than you'll use in one sitting without worrying about it going bad first.

What should I do with extra grilled or fresh vegetables I can't use right away?
Freeze-drying is the simplest way to hold onto extra produce, whether it's already grilled or still raw, so nothing goes to waste before you get to it.