Grilled vegetables can be more than a side dish. They can be the base of a meal. Here, eight different ways to use them.
For a hot sandwich, add vegetables to a grilled cheese that you actually make on the grill.
Toss your grilled vegetables with some raw ones and a fantastic dressing to make a larger salad. Serve with toasts.
Add the grilled veggies to a tomato-y chicken broth for a satisfying chilly night supper.
Layer grilled veggies with tofu and smoky eggplant spread or another delicious sauce in tortillas for incredibly healthy tacos.
And of course, make tacos’ more substantial cousin, the burrito, with grilled veggies and cheese, all rolled into a large tortilla.
Make a lighter version of the classic eggplant Parmesan by grilling the eggplant first.
Use grilled veggies as a topping for grilled or baked pizza. For a cheese-and-tomato-free pizza, use hummus as your spread.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016) and the blog Eat Better, Drink Better. She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.