This is a simple technique for cooking veggies on the grill. You’re basically sautéing your veggies – and roasting them at the same time. You get the benefit from strong bottom heat when your pan sits right on the grill, plus the extra heat circulating around when the grill is covered. Use a cast-iron skillet or carbon steel pan (preheated) for dense veggies like carrots and even beans, while a grill basket is fine for quicker-cooking veggies like peppers, mushrooms, asparagus, snap peas and squash.

Amounts are deliberately loose in this recipe, leaving you room to improvise and perfect your own version of spring veggies on the grill. Choose your own sauce to finish as well. A vinaigrette is nice, but something creamy like Limey Drizzling Sauce or Tahini Yogurt is even better with the carrot-radish combo. Sometimes I grill lemon slices on the grates while the veggies are cooking and chop those up to add lots of flavor to a basic vinaigrette. Be sure to preheat your grill, toss your veggies in oil and salt, and bring all your ingredients, plus a comfortable set of tongs, to the grill.

Susie Middleton

Serves 2

  • 1 small bunch thin carrots, tops removed, peeled and cut in half lengthwise
  • 1 small bunch very fresh radishes, tops attached, halved
  • Olive oil
  • Kosher or sea salt
  • ¼ cup (more or less) fresh spring herbs like mint, chives, parsley, and cilantro (small whole leaves or lightly chopped)
  • Vinaigrette or sauce for serving (Try Farmhouse Vinaigrette, Lemon Tahini Vinaigrette, Tahini Yogurt or Limey Drizzling Sauce)


1. Put a cast-iron or carbon steel pan on the grates of a gas grill, turn the grill on to high, cover the grill and let the grill and the pan heat up.

2. Put trimmed carrots in a bowl and drizzle with olive oil. Season with salt and toss.

3. Put radishes in a separate bowl and put the bowl of carrots, the bowl of radishes, the herbs, a bottle of olive oil, salt, and tongs on a tray. Bring to the grill.

4. Drizzle the hot pan with a bit of oil and add the carrots. Cover and cook, opening to stir every few minutes, until the carrots are beginning to brown and bend when you lift them, about 8 to 10 minutes.

5. Reduce the heat to medium-high and add the radishes, a bit more salt, and some of the herbs. Cover and cook, uncovering to stir every minute or so, for 4 to 5 minutes more or until the radishes are somewhat tender (the greens will be fully wilted). Add a few of the herbs to the hot vegetables and stir.

6. Transfer to a plate, shower with the remaining herbs and a bit of sea salt if you like, and serve with the sauce you’ve chosen.