Grilled Summer Vegetables for the Fourth of July

For the next two weekends, the corner of 19th and Agate will be bustling with would-be Olympians, but don't let that keep you away from the Sunday Fairmount Neighborhood Farmers Market. Rather than its usual location in the Sun Automotive Lot, look for it across the street in front of the bike shop next to Sweet Life Patisserie. This Sunday you will be able to find lots of glorious summer produce, including a plethora of berries, from Camas Swale Farm, pastured meats from Fair Valley Farm, and fresh cut flowers from Tiger Lily Art Company.

Plan to stock up on plenty of summer vegetables -- cherry tomatoes, summer squash, eggplant, onions -- to grill for the Fourth of July. And if you are grilling vegetables, be sure to make a lot more than you need for one meal, because they are a great start toward many additional meals. 

I like using grilled vegetables to top grain salads or pesto pasta, and they are great for transforming a plain margarita pizza into a summer vegetable feast. So grill on the fourth and keep celebrating throughout the week.

Grilled Vegetable Pizza

1 recipe of Jim Lahey's no-knead pizza dough
tomato sauce (preferably made with fresh romas)
grilled vegetables such as onions, summer squash, eggplant, and corn on the cob
fresh mozzarella balls, sliced
handful of basil leaves

Preheat the oven to 500 degrees and insert a pizza stone if you are using one. Chop the grilled vegetables into bite sized pieces and cut the corn kernels from the cob. Divide the dough into four balls, flour them lightly, and shape them according to Lahey's instructions (or use a rolling pin to roll them out on a silicone mat). Sprinkle polenta on a baking sheet or pizza peel and place the pizza dough on top. Spread a thin layer of tomato sauce over the dough, distribute over the grilled vegetables, and then sliced mozzarella.  Bake for about 8 to 10 minutes until the crust in browned and the cheese is bubbling. Top with fresh basil leaves and enjoy.