Recipes for grilling this barbecue season

DISH IT OUT WINES TO SERVE

The sun has finally arrived. Barbecues have made their way to our decks and patios and grilling season has officially begun.

While steak and burgers have long been traditional barbecue fare, a growing movement towards lighter fare and plant-based diets means more of us are welcoming chicken, fish and vegetables to our grill.

Enjoy some recipes for grilled vegetables and pair them with fresh whites, rosé and light red wines.

GRILLED CORN

6 ears corn, husks on 1 cup fresh cheese (Queso Fresco, Cotija or Feta), crumbled, to serve

Fresh cilantro, to serve Butter, to serve

Salt, to serve

Directions: Remove excess silk. Soak husks in water for at least 30 minutes. Place husks on top barbecue rack preheated to medium heat. Close lid and roast for 15-20 minutes. Carefully remove and place on a platter. Serve accompanied with crumbled fresh cheese, cilantro, butter and salt.

GRILLED FENNEL

2 bulbs fennel, washed, fronds removed

Directions: Slice the fennel bulbs lengthwise into 1/4inch thick slices. Brush the fennel with olive oil and balsamic vinegar and season the slices with salt and pepper. Place the fennel slices over medium heat. Close barbecue lid and cook for 5 minutes per side. Serve the fennel warm, with lemon wedges. A

Directions: Combine the garlic, thyme, olive oil and balsamic vinegar in a bowl. Add the mushroom caps and marinate for up to an hour. Grill the mushrooms over medium-high heat for 5 minutes per side. Slice and serve.

GRILLED VEGETABLE BRUSCHETTA

1 cup oil-packed sundried tomatoes

1 cup crumbled feta 2 rosemary spears, leaves only

1 clove garlic, chopped 2 tbsp lemon juice

2 tbsp olive oil

1 tbsp honey

Pepper to taste

1 baguette, sliced in half lengthwise, grilled 1 eggplant, grilled, sliced 2 red peppers, grilled, skin and seeds removed, sliced 2 zucchini, sliced lengthwise, grilled

Directions: Make a sundried tomato and feta purée. Place sundried tomatoes, feta, rosemary leaves, garlic, lemon juice, olive oil and honey in a blender; purée until smooth. Season with pepper to taste. Spread tomato and feta purée along length of grilled baguettes. Top with each with equal amounts grilled eggplant, red pepper slices and zucchini. Slice baguettes into 2-inch by 2-inch pieces.

Mark Dewolf is currently the creative director of food and drink at the Saltwire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.

UNSPLASH Corn grilled in its own husks provides a satisfyingly smoky version of barbecue season’s classic vegetable.

UNSPLASH Saltwire Network foodie Mark Dewolf suggests adding vegetables to your grilling routine as a way to freshen and lighten up barbecue season.