New York Empire State Grilled Veggies

Introduction

New York is home to some of the richest agricultural land in the country, which makes it perfect for creating a grilled vegetable showcase. Whether you're harvesting from a local market or your own garden, this Empire State Grilled Veggies recipe brings out fresh, seasonal flavors with the power of the Arteflame grill. With a perfect sizzle, vibrant color, and incredible taste, these vegetables make an unforgettable side or a standout vegetarian main. Let’s fire up the Arteflame and get grilling!

Ingredients

• 1 zucchini, cut lengthwise into ¼" slices
• 1 yellow squash, cut lengthwise into ¼" slices
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, sliced into rings
• 8 oz cremini mushrooms, halved
• 1 small eggplant, cut into ¼" rounds
• 2 corn cobs, halved
• 4 tablespoons unsalted butter, melted
• Salt and pepper to taste
• 1 tablespoon fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the fire to build for about 20 minutes until hot and ready for grilling.

Step 2: Prep your vegetables

1. Wash and slice all your vegetables evenly as described in the ingredients.
2. Brush the melted butter generously over each slice to enhance flavor and prevent sticking on the griddle.
3. Season everything with salt, pepper, garlic powder, thyme, and chopped parsley.

Step 3: Grill the vegetables

1. Place the denser vegetables like eggplant, corn, and mushrooms closer to the inner ring of the flat top griddle (hotter zone).
2. Arrange the thinner, delicate vegetables like zucchini, squash, and onions toward the outer edge (medium heat).
3. Grill vegetables until beautifully seared and tender, turning occasionally—about 8 to 10 minutes total.
4. Use a spatula to gently press the vegetables into the griddle for an even sear and caramelization.

Step 4: Finish and serve

1. Remove vegetables once tender but not mushy—the ideal texture is a little bite with a deep sear.
2. Transfer to a serving platter, garnish with additional chopped parsley and a drizzle of melted butter if desired.
3. Serve immediately while hot and sizzling.

Tips

• Use butter over olive oil for deeper flavor and a more golden, crispy sear.
• Keep vegetables uniform in thickness to ensure even cooking.
• Rotate veggies around the Arteflame to take advantage of the dual heat zones—hotter near the center, gentler outside.
• Never walk away; vegetables finish quickly on the flat cooktop.
• Plan ahead and grill all your sides at once—the Arteflame’s size lets you do it all simultaneously.

Variations

1. Spicy Adirondack Veggies: Add crushed red pepper flakes and grill with a spicy chipotle butter glaze for bold heat.
2. Herb Garden Veggies: Use rosemary, oregano, and basil for a fragrant, Mediterranean twist.
3. Maple Glazed Veggies: Brush vegetables with New York maple syrup and a touch of cayenne for a sweet and spicy profile.
4. Asian Flair Veggies: Add a mix of sesame oil, soy sauce, and ginger powder before grilling for an umami-packed twist.
5. Garlic Parmesan Veggies: Sprinkle grated parmesan and roasted garlic while hot for a rich, savory finish.

Conclusion

Grilling vegetables on the Arteflame brings out the best New York's seasonal produce has to offer—bold flavors, smoky depth, and golden sear without burning. With minimal prep and zero cleanup, this Empire State Grilled Veggies recipe is perfect for backyard gatherings or weeknight bonuses. Let your veggies shine!

Best pairings

• Juicy grilled NY strip steak reverse seared on the Arteflame
• Crusty artisan bread with a garlic herb butter
• Chilled dry Riesling or a NY state cider
• Flame-grilled peaches for dessert