The Indoor Grilling Cookbook. Williams Sonoma Test Kitchen

Gem lettuce, halved lengthwise 8 radishes,trimmed and halved lengthwise

      Kosher salt and pepper  cup pepitas, roasted  lemon Flaky sea salt

      Grilled Little Gems & Radishes with Cashew Caesar Dressing

      In this vegan take on a classic Caesar dressing, the traditional egg yolks, cheese, and anchovies have been swapped out in favor of cashews, nut milk, and capers. If you cannot find Little Gem lettuces, romaine lettuce hearts, halved andgrilled as directed, can take their place.

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      Preheat a stove-top grill pan over high heat, or preheat an electric indoor grill on high heat. Brush with canola oil.

      Meanwhile, lightly brush the squash on both sides with olive oil. Season with kosher salt and pepper.

      Place the squash on the grill and cook, turning every few minutes, until charred and tender, 6–8 minutes total.

      Transfer the squash to a platter and garnish with the cheese, hazelnuts, and mint leaves. Lightly drizzle with olive oil, sprinkle with flaky sea salt, and serve.

      Serves 4

      Canola oil as needed

      4 summer squash(about 1 lb total),

      halved lengthwise

      Olive oil as neededKosher salt and freshly ground pepper

       cup crumbled goat cheese

       cup roasted hazelnuts,

      crushed  cup fresh mint leavesFlaky sea salt

      Grilled Summer Squash with Goat Cheese, Hazelnuts & Mint

      Choose small, firm summer squash—zucchini, straight or crookneck yellow, pattypan, Zephyr—for grilling, and serve them fresh off the heat, as here, or at room temperature. Other cheese and nut combos, such as crumbled feta or ricotta salata with toasted walnuts or pine nuts, will also complement the squash.

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      Za’atar-Grilled Eggplantwith Tahini, Pomegranate & Walnuts

      Long, narrow Chinese orshorter,slender Japanese eggplants are particularly well suited to grilling. Because theyhave thinner skin and fewer seeds than globe or Italian eggplants, their flesh turns out extra creamy.

      If you’re pressed for time, substitute plain yogurt for the tahini sauce.

      To make the tahini sauce, in a bowl, whisk together the water, tahini, oil, and lemon juice. Season with salt and pepper. Set aside.

      Using a sharp knife, score the flesh side of the eggplant halves with 3 diagonal lines going in each direction to form a diamond pattern. Brush the eggplants on both sides with the olive oil, allowing it to be absorbed into the flesh. Season with the za’atar, salt, and pepper.

      Preheat a stove-top grill pan over high heat, or preheat an electric indoor grill on high heat. Brush with canola oil.