September Grilling: Must-Have Recipes for Easy Seasonal Backyard Cooking

September Grilling: Easy Ways to Cook Late-Summer and Early-Fall Produce

September grilling bridges two harvest seasons. Corn, peppers, zucchini, and eggplant may still be abundant, while apples, pears, winter squash, sweet potatoes, and storage onions begin appearing at markets. The grill can handle all of them, although each ingredient needs a different combination of heat, preparation, and cooking time.

A two-zone fire makes these shifts easier. Direct heat browns quick-cooking produce; indirect heat cooks dense fall vegetables without burning their surfaces.

Essential Concepts

• Set up direct and indirect heat whenever possible.
• Cut produce into pieces of similar thickness.
• Oil the food lightly rather than pouring oil on the grate.
• Grill tender produce quickly; partially cook dense vegetables first.
• Keep fruit firm enough to hold its shape over heat.

Set Up the Grill for September Produce

For a charcoal grill, arrange the coals on one side. For a gas grill, light one side or leave one burner lower than the others. Aim for medium-high direct heat, about 400 to 450°F (205 to 230°C), unless a recipe specifies otherwise.

Clean and preheat the grate before adding food. A hot grate releases food more readily and creates browning before vegetables lose too much moisture.

Most produce needs only a thin coating of oil. About 1 tablespoon (15 milliliters) per pound (450 grams) is usually enough. Excess oil can drip into the fire and cause flare-ups.

Useful equipment includes:

• Long-handled tongs
• A wide metal spatula
• A grill basket for small pieces
• Metal or soaked wooden skewers
• A rimmed baking sheet for carrying raw and cooked ingredients
• A clean platter reserved for finished food

Never return grilled produce to a plate that held raw meat unless the plate has been washed with hot, soapy water.

Quick Grilled Corn, Peppers, Zucchini, and Eggplant

Late-summer produce cooks quickly and develops browned edges over direct heat. This mixed platter can serve four people as a side dish.

Preparation time: 15 minutes
Cooking time: 10 to 15 minutes
Total time: About 30 minutes
Yield: 4 servings

Ingredients

• 2 ears corn, husked
• 2 medium bell peppers
• 1 medium zucchini, about 8 ounces (225 grams)
• 1 small eggplant, about 12 ounces (340 grams)
• 3 tablespoons olive oil (45 milliliters)
• 3/4 teaspoon kosher salt (4 grams), or to taste
• 1 tablespoon lemon juice or red wine vinegar (15 milliliters)
• Black pepper, to taste
• 2 tablespoons chopped parsley or basil (about 8 grams), optional

Instructions

1. Heat the grill to 425°F (220°C), leaving part of the grill available for indirect cooking.
2. Cut the peppers into broad panels. Slice the zucchini lengthwise into slabs about 1/2 inch (1.3 centimeters) thick.
3. Cut the eggplant into rounds or lengthwise slabs about 3/4 inch (2 centimeters) thick. Thinner eggplant slices can soften before the surface browns.
4. Brush the vegetables and corn with olive oil. Season them with salt.
5. Grill the corn for 10 to 12 minutes, turning every few minutes. The kernels should become tender with scattered brown spots.
6. Grill the pepper panels for 6 to 10 minutes, turning once. Longer cooking produces softer peppers and darker skin.
7. Grill the zucchini for 3 to 5 minutes per side. Move it promptly if the pieces begin to collapse.
8. Grill the eggplant for 4 to 6 minutes per side. Properly cooked eggplant should feel soft through the center rather than spongy or dry.
9. Transfer everything to a clean platter. Cut the corn from the cob if desired, then dress the vegetables with lemon juice or vinegar, black pepper, and herbs.

Eggplant absorbs oil readily, so brushing works better than soaking the slices in an oil-based marinade. Salt can season eggplant before cooking, but modern cultivated eggplants rarely require salting to remove bitterness.

Grill Dense Fall Vegetables Without Burning Them

Sweet potatoes and winter squash take much longer to soften than zucchini or peppers. Thick raw pieces may blacken outside while remaining hard in the middle. Partial cooking shortens the time over the flame and gives more predictable results.

Grilled Sweet Potato and Onion Packets

Foil packets use trapped steam to soften the vegetables before the edges brown. This recipe serves four.

Preparation time: 15 minutes
Cooking time: 25 to 35 minutes
Total time: 40 to 50 minutes
Yield: 4 servings

Ingredients

• 1 pound sweet potatoes (450 grams), peeled if desired
• 1 large yellow or red onion, about 10 ounces (280 grams)
• 2 tablespoons olive oil (30 milliliters)
• 1 teaspoon ground cumin or smoked paprika (2 grams), optional
• 3/4 teaspoon kosher salt (4 grams)
• Black pepper, to taste
• 2 tablespoons water (30 milliliters)

Instructions

1. Heat the grill to medium, about 375 to 400°F (190 to 205°C).
2. Cut the sweet potatoes into 1/4-inch (6-millimeter) rounds. Cut the onion into wedges, leaving part of the root attached so the layers stay together.
3. Toss the vegetables with oil, seasoning, salt, and pepper.
4. Divide the vegetables between two large sheets of heavy-duty foil. Add 1 tablespoon (15 milliliters) water to each packet.
5. Seal the packets, leaving a small amount of room for steam.
6. Cook over indirect heat for 20 minutes. Open the packets cautiously because hot steam will escape.
7. Test a sweet potato slice with a knife. Once nearly tender, transfer the vegetables to direct heat or leave the packets open. Cook for another 5 to 15 minutes to brown the edges.

Acorn squash, delicata squash, and butternut squash can replace the sweet potatoes. Delicata skin is usually tender enough to eat. Butternut and acorn squash skins are firmer and may be removed before serving.

Apples and Pears Belong on the Savory Side of the Grill

Grilled fruit does not need to become dessert. Apples and pears pair naturally with onions, pork, sausages, grain salads, and sharp cheeses.

Choose fruit that is ripe but still firm. Very soft pears may stick to the grate or break when turned.

Savory Grilled Apples or Pears

Preparation time: 10 minutes
Cooking time: 6 to 10 minutes
Total time: About 20 minutes
Yield: 4 servings

Ingredients

• 2 large firm apples or pears, about 1 pound total (450 grams)
• 1 tablespoon neutral oil or olive oil (15 milliliters)
• 1 tablespoon apple cider vinegar (15 milliliters)
• 1 teaspoon honey or maple syrup (5 milliliters), optional
• 1/4 teaspoon kosher salt (1 gram)
• Black pepper, to taste

Instructions

1. Heat the grill to medium-high, about 400°F (205°C).
2. Quarter and core the fruit. Leave the peel on to support the flesh.
3. Brush the cut surfaces lightly with oil.
4. Grill cut-side down for 3 to 5 minutes. Turn and cook for another 3 to 5 minutes.
5. Remove the fruit while it is browned outside but still holds its shape.
6. Stir together the vinegar, honey or maple syrup, salt, and pepper. Spoon the dressing over the warm fruit.