Sunday, August 9, 2015

Grilled Vegetables: A Summer Staple

We all love to fire up the grill during the summer.

Vegetables as a side dish is a no brainer and Grilled Vegetables is just a summer staple.  At least at my house it is.  Grilling vegetables brings out the natural sweetness and makes them taste deliscious (sorta like roasting does, but more intense).  Combine that with a great little marinade to pump up the flavor a notch and you have a go to recipe that you will make over and over again, until summer ends. Maybe even longer!

This recipe combines a variety of vegetables in one dish.  It's great displayed on a platter and the perfect entertaining side dish.  You can use any vegetables that you want.  I just used some basic vegetables I had on hand including carrots.  Yes, you can grill carrots!  They come out fabulous.

The key to grilling different vegetables is making sure you have a grill pan for the smaller ones that have a tendency to want to fall through the grates when you aren't looking!  A nice mesh pan works great for mushrooms, asparagus, snap peas etc. Another key is to add the items that take the longest grilling time first, then add the others in succession so they all end up done around the same time.

We served this along side a wonder steak recipe that I'll be posting shortly.  A nice piece of grilled bread and you are all set.

I hope you enjoy this.  Don't skip the marinade cause it's wonderful!  It's sweet and tangy and really adds some zip to your dish.


Grilled Vegetables

serves 4-6

1/4 cup olive oil
2 T honey
4 tsp balsamic vinegar
1 tsp dried oregano
1/2 tsp garlic powder
1/8 tsp pepper
1/2 tsp kosher salt
1 lb asparagus, woody stems trimmed
3 carrots, cut in half lengthwise
1 red pepper, cut into 1-inch strips
1 yellow summer squash, cut into 1/2-inch round slices

In a small bowl, whisk the olive oil through the salt.  Put 3 tablespoons of the marinade in a plastic bag.   Add the vegetables, seal and turn to coat.  Marinate 1-1/2 hours at room temperature.

Heat grill to medium heat.  Transfer vegetables to the grilling grate or using a grill basket.   Grill covered, for about 12-15 minutes or until crisp-tender, turning occasionally.

Place vegetables on a platter.  Drizzle with remaining marinade. 

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