Empire State Grilled Veggies on Arteflame | New York

Introduction

There's nothing like grilling up fresh, locally sourced vegetables from New York's bountiful harvest. Using the Arteflame Grill’s flat top cooktop, we’re turning simple produce into a masterpiece of flavor, color, and texture. This recipe shows you how to use every heat zone of the Arteflame to maximize taste—grill all the veggies at once, with butter for enhanced flavor and a perfect golden sear.

Ingredients

• 2 ears of sweet NY corn, husked and halved
• 2 zucchini, sliced into ½-inch rounds
• 1 large eggplant, sliced into ½-inch rounds
• 1 red bell pepper, sliced into thick strips
• 1 yellow bell pepper, sliced into thick strips
• 1 red onion, sliced into rings
• 12 cherry tomatoes, left whole
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh basil
• Salt and freshly cracked pepper to taste
• Optional: sprinkle of Parmesan cheese

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the napkins inside the Arteflame Grill.
3. Stack firewood over the napkins and light the paper.
4. Wait 20 minutes for the grill to reach cooking temperature. The flat cooktop will be hot near the center and cooler toward the edges—perfect for multi-zone cooking.

Step 2: Prep the Vegetables

1. Clean and cut all vegetables as specified in the ingredients list.
2. Place vegetables in a large bowl and toss with melted butter, salt, pepper, thyme, and basil.

Step 3: Grill the Veggies

1. Use the center area of the flat cooktop to sear firmer veggies like eggplant, zucchini, and onions for 2–3 minutes per side until golden sear lines form.
2. Move seared vegetables to cooler outer areas of the griddle to finish cooking gently for another 5–7 minutes.
3. Grill softer veggies like cherry tomatoes and bell peppers on the medium heat zone for about 4–5 minutes until slightly blistered.

Step 4: Serve

1. Arrange grilled vegetables on a serving platter.
2. Garnish with extra herbs and optional Parmesan shavings.
3. Serve hot and enjoy the taste of New York's harvest.

Tips

• Use butter instead of olive oil to bring out deeper flavor in your grilled veggies.
• Arrange ingredients strategically on the Arteflame grill—place firmer veg near the center and delicate ones further outward.
• Don’t overcrowd the cooktop—allow each vegetable space to caramelize properly.
• Keep a flat spatula handy to move veggies to cooler zones as needed.
• Optional Parmesan adds a touch of umami—shave it over veggies right before serving.

Variations

1. Empire State Harvest Medley: Add roasted NY apples and carrots for a sweeter, fall-inspired twist.
2. Spicy NYC Veggies: Toss vegetables in a mix of melted butter, cayenne pepper, and smoked paprika before grilling.
3. Upstate Cheese Style: Add cubes of smoked NY cheddar halfway into cooking for melty pockets of flavor.
4. Garlic Herb Infusion: Infuse butter with crushed garlic and rosemary before tossing with veggies.
5. Asian Fusion Veggies: Brush vegetables with teriyaki glaze on the cooktop and sprinkle with sesame seeds before removing.

Best Pairings

• Serve alongside grilled NY strip steak for the perfect surf-and-turf balance.
• A chilled glass of Finger Lakes Riesling enhances the sweetness of the corn and peppers.
• Rustic sourdough or garlic ciabatta grilled on the Arteflame makes the perfect side.
• Finish the meal with NY cheesecake for a full Empire State experience.

Conclusion

Grilling vegetables on the Arteflame Grill brings out their natural sweetness and creates a texture you just can’t achieve anywhere else. With its large cooking surface, easy lighting process, and no mess cleanup, the Arteflame Grill turns grilled veggies into a show-stopping dish every time. The Empire State Grilled Veggies recipe is a celebration of New York produce with unbeatable flavor and style.