This was a nice cookbook! The material is well written and presented in an easy to follow manner. I look forward to trying out several of these recipes.

I am a veggie lover and this cookbook is filled with recipes I would love to try. The recipes are straight forward and there is something for everyone.

Thank you NetGalley for a review copy of this cookbook.

I'm not too much into grilling vegetables...because I don't know how to properly prepare then. But this book is a great guide even for mere beginners, like myself. Thank you for the opportunity to try these delicious recipes!

I found "How to Grill Vegetables" a helpful guide. As someone who doesn't grill that much, it was helpful plus there were great ideas for new things to try. I haven't tried it yet, but hopefully I will once it's grilling season here.

How to Grill Vegetables by Steven Raichlen

9781523513628

336 Pages
Publisher: Workman Publishing
Release Date: August 3, 2021

Nonfiction, Food & Wine, Cooking

The book has the following chapters.

How to grill vegetables like a pro in 9 easy steps
Starters and pass-arounds
Dips and chips
Salads, slaws, and a singular soup
Breads, pizzas, quesadillas, and sandwiches
Vegetable small plates
Vegetable not-so-small plates
Vegetable sides
Grilled eggs and cheese
Desserts
Appendix: sauces, condiments, and seasonings
A vegetable abecedarian
Conversion tables
The author begins with the nine basic steps to grilling which includes selecting your grill and grilling techniques. I appreciate how much detail he goes into with these steps. Something so simple when it is explained in terms that a non-grilling person can understand.

There recipes in the book are amazing and the photos are beautiful. I was drooling reading and looking at the recipes. Every time looked at another recipe, I said I wanted to make that! The ingredients were readily available and with his grilling steps, anyone can grill vegetables.

YES TO GRILLING - AND NOW TO VEGGIES ON THE GRILL!
Fantastic book on grillin' up some awesome veg dishes!

Thank you NetGalley for this one :)

Thank you to the author, publisher and NetGalley for my complimentary ARC in exchange for an honest review. Please excuse my tardiness in posting my review as my TBR list continuously grows and I keep finding so many book with so little time!

So much gratitude for this copy shared with me, always xo

Raichlen is the author of The Barbecue Bible, which won the Julia Child Cookbook Award. I won a copy of that excellent tome in a Goodreads First Reads drawing, and I’ve used it every summer since then. So when I noticed that his guide to vegetables on the grill was available, I leapt on it. My thanks go to Net Galley and Workman Publishing for the review copy. This book is for sale now.

Summer is the best time of the year to eat healthy foods, and yet when we attend a barbecue, often the only vegetable dish is the potato salad, and possibly an anemic tossed salad or plate of tomatoes. Raichlen proves that it doesn’t have to be that way. This nifty cookbook provides starters, entrees, and includes some ideas I’d never considered, like making bread or pizza on the grill. I made the green bean rafts (stuck together with skewers, cooked on the cooler part of the grill, liberally oiled) and the hobo packs. I think the latter is due for change to a more sensitive name, but Raichlen didn’t invent this category of food preparation, and we cannot hold him responsible for the term. As to the food inside the pack, it was delicious, and has made its way into the regular rotation for summer barbecues at my house.

The sad part here is that for those of us eating vegetables as part of a weight loss regimen, the benefits are limited. Again—not the author’s fault. It’s impossible to cook vegetables on high heat this way without adding a lot of fat into the mix. It’s a matter of physics, and there’s nothing we can do about it; if I surrendered rather easily to the need for gobs of olive oil, surely no one can fault me. I look forward to trying the recipe for Tuscan Edamame next.

One of the things I appreciate most about this author is that he doesn’t use his book as a sales tool. It burns me up when I purchase a cookbook, only to find that many of the writer’s recipes include some secret blend of flavorings that can only be obtained by ordering it from—you guessed it—the author. Raichlen doesn’t stoop to this practice, and his recipe calls for ingredients that are are readily available and reasonably affordable. My one complaint, and it’s a minor one, is that too many of these recipes call for me to do a great deal of kitchen prep, involving many dishes and sometimes a food processor, before venturing out to the barbecue. For me, the joy of barbecuing, apart from its delicious results, is to spare myself all that time in a hot kitchen (or a cool one that results in astronomical energy bills.) I don’t want to come back inside after a barbecue and have to contend with a mountain of bowls and pans that need washing. I like to keep it simple. However, this can be done by picking and choosing which recipes to try.

Most of these recipes are not vegetarian in nature, so if that’s your wheelhouse, you will be happier looking elsewhere, assuming that someone somewhere has written such a book. I don’t need it, so I haven’t searched. But what you can make here is scrumptious.

I generally like reading digitally, but cookbooks are a pain in the butt to read on a phone or tablet, so for that reason, I suggest you buy this nifty cookbook on paper. Summer isn’t over yet, so get it now!

This is my first read by Steven Raichlen, and I can understand why his grilling cookbooks are so popular! "How to Grill Vegetables" is packed full of information and ideas and is wonderfully complemented by fantastic photography. The how-to guide and "Vegetable Abecedarium" were especially helpful. A note to manage expectations: this is absolutely about grilling and only grilling. I would not necessarily say this is an easy start for those new to grilling and it calls on plenty of special grilling set up.

Thank you to NetGalley and the publisher for the ARC.

Raichlen is my inspiration for all things grilled and brined/marinated. I love that his recipes are unique and sizzle with zip and flavour yet most contain ordinary ingredients (some lovely exceptions). Am smitten with this new addition to his stellar cookbook lineup. Though the focus is vegetables, it is not a vegetarian book. So many of the recipes enthuse me and will impress and inspire many as we grow more of our own produce during this pandemic.

The photography is exceptional, as always. The first portion is about the hows of grilling such as selecting your grill and/or smoker, gear needed and techniques. This section is so important in setting up success. Alongside each recipe is a column with snapshot information including yield, method, prep time, gear and "what else". Love that. He also includes lashings of variations.

The other books of Raichlen's which I own are heavily underlined, dogeared and marked with receipts and this one will be the same. We love roasting chickpeas but hadn't thought of smoking them. Amongst the long list of recipes I will be making is Grilled Radishes with Roquefort Butter, Shiitakes Channeling Bacon, Tyrokafteri (genius!), Ajvar (I live part time in the Balkans so enjoy this nod to that region), Smoked Beet Salad with Smoky Raisin Vinaigrette, Grilled Leeks with Ash Vinaigrette, Brussels Sprouts, Bacon and Date Kebabs with Honey Sage Butter, Smoke-Roasted Parsnips with Crispy Capers and Zucchini "Burnt Ends" with Herb Butter and Lemon. And so many more...I'm getting carried away.

My sincere thank you to Workman Publishing Company and NetGalley for allowing me the privilege of enjoying this stupendous book!

*received for free from netgalley for honest review* Really loved this book! love grilling and tho i knew a lot of the basic stuff i wont deny this has some really good recipes id love to try!

America’s Master Griller and popular TV BBQ chef Steven Raichlen has produced a new BBQ bible for omnivores and vegetarians alike. There is no vegetable that Raichlen can not render delicious by a recipe in this book. From avocados, asparagus, broccoli, brussel sprouts, capsicum, cauliflower, chickpeas, eggplant, lettuce, pumkin, sweetcorn, tomatoes, potatoes to zucchini and many more besides.

There are recipes for dips, starters, salads, side dishes, main dishes, pizzas and even desserts. Some recipes include eggs or cheese and even a little seafood or meat, but there are many that are vegetarian or vegan, so it is a book that has something for everyone. There is plenty of detail of the different types of grills, fuels, grilling trays and smoking techniques for the afficiando but also simple instructions for the basic no-frills home grill. Raichlen includes recipes from all over the world featuring the spices and flavours of Asia, Europe and South America to enhance his recipes.

It's also a visually beautiful book with mouth watering photos of selected recipes. My family has enjoyed several of the recipes, particularly the dips and the pizzas and are looking forward to trying more over the coming summer.

How to Grill Vegetables is a technique guide and cookbook with recipes by Steven Raichlen. Due out 20th July 2021 from Workman Publishing, it's 336 pages and will be available in hardcover format.

I like the author's logical and accessible style. The book is easy to use and the chapters are arranged thematically: a general how-to is followed by starters, dips & chips, salads slaws soup (yeah, really), breads (pizzas sandwiches quesadillas), small plates, not-so-small plates, sides, grilled eggs & cheeses, and desserts.

Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US standard measures only - metric conversion table in the appendices) and step by step instructions. The nutritional info is not provided . Many of the recipes are photographed, and the ones which are, are photographed well and clearly. Serving suggestions are attractive and appropriate.

The recipe ingredients themselves are mostly easily sourced and will be available at well stocked grocery stores along with some ingredients being found in international/Asian markets (gochugaru (Korean ground red pepper), halloumi, miso, etc). The early pre-release review copy does not include an index or an ingredients list; presumably they will be added to the final release copy.

There are a lot of creative and appetizing recipes included here with a lot more versatility than just grilled veggies and BBQ rubs. We grilled stone fruits (peaches, plums, and apricots) with brown sugar & bourbon sauce and they disappeared instantly. This would be a great selection for folks who like to experiment and are into barbecue. The emphasis is on fresh wholesome quality ingredients and simple preparation and presentation. It's a very well presented cookbook full of good food. It should be noted that this is -not- vegan or vegetarian friendly, but the recipes -are- easily adapted to non-meat presentations.

Five stars, definitely worth a look.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Get this book right now to start planning healthy, delicious and easy vegetable dishes! Mouth watering pictures will inspire you to heat up the grill immediately!

The intro to this book gives a really nice basic explanation of different types of grills, different types of heat (direct vs indirect), and grilling temperatures. That information is carried through to all of the recipes in this book. The recipes are detailed and easy to follow. The photography is beautiful.

Steven Raichlen, the author of How to Grill Vegetables, makes it quite clear that this cookbook and grilling guide is not vegan nor vegetarian. However, with the exception of two recipes that rely on bacon or prosciutto to hold things together, the recipes are a good fit for the double v’s. And, with other recipes that incorporate bacon or other meats, he offers alternatives to make them vegan. This makes me a happy camper with a grill.

How to Grill Vegetables is a pictorially lovely book with a great guide on different grilling methods and an end section Racihlen’s titled “A Vegetable Abecedarian” that lists vegetables, indicates how they should be prepped and then the different ways they can be grilled.

Since I’ve been vegetarian, I haven’t been a grilling aficionado (gasp), mostly because I really didn’t know what I was looking for in grilling veggies. While there was the mainstay of grilling corn, which is probably the most flavorful of preparing corn (there are several variations of grilled corn here, btw), I tried tofu but wasn’t initially impressed and never expended much effort in correcting that initial experience. This book is a gamechanger. There’s even a tofu recipe!

From grilled brussels to leeks to potatoes, I see the endless possibilities here. The Gaucho Breakfast that incorporates grilled portobellos with eggs (minus the crispy ham) and golden raisin chimichurri sounds like a huge treat for the tastebuds. Armenian Potato Kebabs are on my list of must tries–probably sometime in the next week.

A lot of interesting sauces accompany the grilled veggies so that these dishes really become a flavorful experience. Poblano crema anyone?

Some–a few, not many–of the recipes seem a little fiddly and I just can’t see firing up the grill to cook them, but that’s where my not being a real grill person comes into play. I can definitely see people who love their grills and smokers taking every opportunity to make some of these recipes.

Another thing I’ve not tried is dessert on the grill, although I’m sure that I’ve eaten a grilled fruit at one point or another. However, I’m intrigued by the Hasselback Apple recipe that is served with a ginger-rum butter. Yum.

How to Grill Vegetables arrives just in time for Memorial Day grilling and the summer. It’s time to grill a little green and I’m looking forward to it.

I received an ARC in exchange for an honest review.

What a great cookbook. It’s a must have for every library. It’s a primer on everything grill and barbecue related regardless of what you are cooking. With so many options out there, smokers, propane, charcoal, wood burning, this gives clear concise information so if you’re starting from scratch it will you to make the best decision for your outdoor kitchen, add on to your existing one and know what to expect. The recipes are wonderful and varied and are accompanied by gorgeous photographs that will leave your mouth watering. Recipes included cover quick and easy starters, dips, soups, side dishes, pizzas, sandwiches, small and large plates to full meals for any and all times of the day, breakfast included! And the desserts...don’t miss them. It’s a toss up as to which was our favorite. The grilled apples, grilled fruit salad or dumplings...and all of the others. We’ve got a charcoal ceramic grill and a smoker trying out so many of the recipes was a blast..and seriously delicious. Can’t wait to go back and start over again. There is something extra special about grilled bread and pizza. It’s primarily vegetarian, it also includes some vegan recipes as well as some with various proteins all of which will leave you satiated and happy.

Excellent book on barbecuing vegetables! It’s not called a bible for nothing. The author covers the many different tools and techniques for barbecuing. The photographs are simply gorgeous. The recipes are original and mouth watering. I will definitely be trying many of them!

The only reason why I didn’t give it a 5 star rating is because some recipes are not photographed and I would have appreciate seeing the end results especially the Grand-Pères recipe as I am from Montreal and I’m a visual person and curious to see what they look like.

I have had the pleasure of meeting Steven Raichlen a few years ago on Nantucket. I had just finished reading his novel so that was a really nice encounter. I have a few of his other cookbooks as well so he will remain one of my favorite authors.

Loved this book. Delicious recipes far beyond just basic veggies. I grill vegetables but now I know the best way to. I found so many recipes of things I will definitely be making this summer. Khachapuri an Armenian Georgian favorite looks so good this way.
I’m drooling already. If you like to entertain get this cookbook you won’t be sorry
Thank you @netgalley and @workmans publishing company

From the expert in grilling,Steven Raichlen, teaches us how to bring his experience to our veggies on the the grill or smoker. He takes the time to break down a number of techniques and how to adapt with various grilling equipment. The explanations as to differences between techniques for our veggies versus what he have used with meats was particularly helpful. So many good recipes to be tried including grilled lettuce, artichokes and much more are included in this new book of grilling techniques.

I thought this book would be more plant based/vegan friendly but it is not so I did not continue reading after seeing it was not.