A Garden of Grilled Vegetables

Further Fine Tuning

Beyond the seasonings, the cut of vegetables destined for the grill is equally important.

To keep the whole process simple, cut the vegetables so they will all cook in the same amount of time.

The big-flavored vegetables, with the exception of asparagus and tomatoes, take longer to cook than small-flavored vegetables. So cut these vegetables smaller -- half-moon shapes are great -- to speed up their cooking.

Methods of grilling make a big difference, too. I prefer charcoal or wood fires, which will yield a vastly superior taste, especially with the small-flavored vegetables.

Use the grill baskets I love so much for more delicate picks like asparagus, string beans, mushrooms, artichokes, onions and kale so they'll be easy to flip and won't fall through the grill.

And then? You can serve any of these grilled vegetables as a main course for a light but satisfying lunch, with a bit of mild cheese -- try a creamy goat cheese or slices of fresh mozzarella -- alongside.

Or try your veggies more traditionally, as a perfect side dish for fish or meat. Here is a simple recipe of mine that pairs beautifully with grilled vegetables of any kind and will make for a memorable summer's evening dinner.

Cod Provencal
Serves: 4

1 28-ounce can whole peeled plum tomatoes in puree
1 1/2 pounds cod (a thin piece), cut into 3-inch pieces
Salt and freshly ground black pepper
1 1/2 cups panko (Japanese) or regular unseasoned bread crumbs
6 tablespoons olive oil
2 cloves garlic, chopped
2 tablespoons fresh oregano, chopped

1. Heat oven to 500 degrees.

2. Separate tomatoes from the puree and chop them coarsely; mix back into puree. Spread tomato mixture evenly on a foil-lined baking sheet. Season cod with salt and pepper and place on top of tomatoes.

3. In a small bowl, mix bread crumbs with olive oil, garlic and oregano; season with salt and pepper. Cover cod pieces evenly with breadcrumb mixture and place the baking sheet in the oven.

4. Bake for 3 1/2 minutes, and then turn on broiler. Continue to cook until fish is done and breadcrumbs are golden brown, about 1 to 2 minutes more. Serve with grilled vegetables.

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For more info on Rocco DiSpirito, please visit roccodispirito.com or click here to find his cookbooks.

Note: Rocco is shooting his new TV show, and he's looking for people with a dramatic situation in their lives involving food. Worried about that engagement dinner with your picky mother-in-law? Trying to win back that ex-girlfriend who's still mad at you for cheating on her? Trying to bury the hatchet with that outcast uncle at your family reunion cookout? Rocco wants to help you! Please email with your problem and we will contact you!

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