Culinaria Kitchen, Episode 9: Beyond the Burger | A Guide to Grilling Summer Vegetables

Culinaria President/CEO Suzanne Taranto-Etheredge, Hotel Emma chef John Brand, and SA Living host Shelly Miles post after our segment.

When most of us think about firing up the grill, our minds immediately go to burgers, steaks, or racks of ribs. But on this month's episode of Culinaria Kitchen, Hotel Emma Chef John Brand challenged us to think a little differently. Instead of making vegetables an afterthought, he showed Culinaria President and CEO Suzanne Taranto-Etheredge how fresh summer produce can become the star of the meal with just a few smart grilling techniques.

From blistered asparagus and mushrooms to grilled okra, peaches, and a warm Japanese sweet potato salad finished with honey butter miso, Chef Brand demonstrated that the same grill you're using for dinner can also become your favorite tool for building vibrant, flavor-packed sides.

Let the Grill Do More Than Cook Meat

One of Chef Brand's biggest takeaways was making the most of the grill you've already fired up. Once the main course comes off, there's still plenty of usable heat left behind. Instead of letting it go to waste, use that residual heat to finish vegetables, warm grains, or gently caramelize fruit. It's a simple habit that adds another layer of flavor to your meal while making the most of every grilling session.

Culinaria President/CEO Suzanne Taranto-Etheredge helps Hotel Emma chef John Brand on set.

A Cast Iron Skillet Is Your Summer Secret Weapon

Rather than placing every vegetable directly on the grates, Chef Brand recommends keeping a cast iron pan nearby. When it comes to cooking indoors, Brand still swears by cast iron.

“You can definitely use stainless steel, but I still always prefer cast iron,” Chef Brand told “SA Living” host Shelly Miles. “It’s a little heavier, and holds heat more evenly.” 

Set directly over the grill, cast iron allows vegetables to blister and caramelize while retaining their natural moisture. It also means many vegetables can cook beautifully with little to no added oil, allowing their natural sweetness to shine. The result is deeper flavor, better texture, and less chance of delicate vegetables slipping through the grates.

Don't Sleep on Summer Produce

Chef Brand reminded us that summer vegetables don't need much to make an impression. Asparagus, mushrooms, okra, tomatoes, peaches, and leafy greens all benefit from a kiss of smoke and char, creating complexity without complicated preparation.

He also shared a few unexpected pairings that prove vegetables and herbs deserve the spotlight, from crisp, peppery arugula, fragrant basil and mint and blistered asparagus to tahini vinaigrette drizzled over grilled okra and peaches. It's a reminder that a handful of fresh ingredients and one great sauce can completely transform a side dish.

One Grill, Endless Possibilities

Our key takeaway? The next time you light the grill, think beyond the protein. Use those last glowing coals to blister vegetables, warm salads, toast grains, or even grill fruit for dessert. With a little creativity—and a trusty cast iron skillet—you'll discover that some of the most memorable dishes of summer aren't the ones in the center of the plate.

Below, Chef Brand shares a few of the recipes featured during this month's Culinaria Kitchen, so you can recreate these seasonal favorites in your own backyard.

Peach, okra, wheat berry, tahini vinaigrette.

Sweet Potatoes with Brown Butter Honey, Kale and Apples

Serves 4-6 people

6 whole roasted sweet potatoes, small Japanese preferred.  (Roast at 325 degrees for 35 minutes)

2 apples, cut into wedges

Baby kale to toss generously

Method:

• Roast sweet potatoes and cool, cut into bias chucks and sear in cast iron pan until toasted and golden color achieved.

• Add a large spoon honey butter miso below and toss in pan to coat sweet potatoes.

• Remove from heat and add to a medium mixing bowl.

• Add apple slices and generous amount of baby kale, the residual heat will wilt the kale.

• Season with salt and pepper and serve warm.

Honey Butter Miso

142 grams honey, heated in sauté pan until foamy

340 grams of butter at room temp

34 grams miso paste

Method:

• Toast honey in sauté pans until hot and foamy.

• Cool honey to room temperature

• Fold honey, butter and miso together

• Reserve label and date

Asparagus, mint, cilantro, mushroom, arugula

Asparagus and Mushrooms Salad with Arugula, Mint, Sesame and Miso Mustard Vinaigrette

Serves 4-6 guests

2 bunches of pencil asparagus, broken by hand into pieces

1 package of shiitake mushrooms, stems removed and discarded

Arugula, mint leaves, shaved scallion, sesame seeds, and chili flake to taste

Method:

• In dry cast iron pan, sear asparagus without oil until color developed and is blistered.  Remove and add to medium-size mixing bowl.

• Break mushroom caps by hand into pieces and sear in dry cast iron pan without oil until color develops and flesh blisters. 

• Remove and add to bowl with asparagus.

• Add arugula, mint leaves, shaved scallions, sesame seeds and chili flake along with the dressing and toss.

The quantity of dressing is about 2 ounces per person or in this recipe 6 ounces or 170 grams of the vinaigrette below.

Miso Mustard Dressing  

366 grams miso paste  

97 grams oz honey  

78 grams soy sauce  

70 grams rice wine vinegar  

58 grams roasted garlic oil  

9 grams sesame oil  

67 grams water  

80 grams Dijon mustard 

10 grams toasted sesame seeds  

5 grams black sesame seeds 

Method: 

• Place all ingredients in a bowl and mix with a whisk.  

Peaches and Okra with Basil and Sonoran Wheat Berries

Serves 3-5 guests

1 package of okra, cut on the bias, no bigger than the tines of a fork 4 peaches, cut into wedges

2 sprigs of basil leaves, torn

6 ounces of cooked Sonoran wheat berries (farro or bulghur can be substituted)

4-5 ounces or 140 grams of tahini vinaigrette below

Method:

• In dry cast iron pan, sear okra without oil until color develops and okra is blistered.

• Add to medium mixing bowl and mix well

• Squeeze a fresh lemon over the salad before serving.

Tahini Vinaigrette

Equal parts of honey, tahini paste and red wine vinaigrette. 

Method:

• Add to mixing bowl and whisk together.

• Season with salt and pepper.

Enjoy!