How to Grill Vegetables
This is one of our favorite things to do for dinner.
We grill up some fantastic steaks or chicken.
Then we do this…
Then for a side dish, we add something like this.
Cut up whatever Farmer Market finds I’ve picked up or we scrounge around in our vegetable drawer and come up with new and delicious combinations of vegetables. Tonight we had spring onion bulbs, fresh garlic cloves, broccoli and zucchini chunks. Toss them in a bowl first with some extra virgin olive oil, your favorite herbs, and salt and pepper. Tonight I used fresh rosemary.
The smoke of the grill imparts the vegetables with delicious flavor and you get by with very little fat.
I don’t feel like I’m missing out on anything when we do this.
You can get a grill basket like this at your favorite kitchen store usually or I believe Pampered Chef carries one very similar. Mine came from Williams-Sonoma and was a present from our daughter Lyndsay and her husband.
Here are some combinations that we like:
Red peppers, red onion chunks, mushroom caps, asparagus
Onion chunks, zucchini chunks, red potatoes chunks (parboil these for about 8 minutes first)
Play around with your own combinations and come back and let me know what you did!