I Say Grill ALL Your Vegetables

I know, I know I talk about the grill a lot.  I can’t help my self though, I feel that everything delicious that is roasted in the oven taste ten times better if it were cooked on the grill!  To me the best flavors from a grill are first: wood burning, second: charcoal and lastly: gas.  Really with the evolution of cooking you no longer have to worry about boiling your vegetables or braising them, although I loved braised veggies.  I say throw ALL of those vegetables on the grill.  Some veggies that take longer to cook, like root vegetables or potatoes, you may way want to boil for a few minutes first just to soften them up, but in no way do you have to. This method is simply for the folks who don’t feel comfortable grilling everything.  Below you will find a recipe for a quick marinade and vegetables I think you should roast on the grill TONIGHT!

Fire Roasted Marinated Veggies

  • 1/3 cup of balsamic vinegar
  • 1/2 cup of olive oil
  • 1 small diced shallot
  • 2 tablespoons of chiffonade fresh basil (can substitute for 1 tablespoons of dry)
  • sugar to taste
  • Kosher salt and fresh cracked pepper to taste
  • 10 to 12 stalks of asparagus
  • 1 red bell pepper, seeds and stem removed
  • 1 green bell pepper, seeds and stem removed
  • 1 squash, sliced longways
  • 1 sweet onion sliced into 1/2″ rings.

Procedures:

  1. In a large bowl whisk together vinegar, oil, shallots, basil, sugar and salt and pepper.  Once combined, pour the mixture into a plastic slider bag along with all of the prepare vegetables.  Move the bag around to make sure the liquid touches every square centimeter of each vegetable.  Place the bag in the refrigerator for at least 30 minutes, but no longer than 2 hours.
  2. Next, remove the vegetables from the bag and season all sides with salt and pepper.  Place each vegetable a few centimeters apart on a very hot grill (450° to 550°) and begin to roast.  The oil will cause some flames so you may have to move the vegetables around to avoid them from burning.  Roast for a total of 12 to 15 minutes.  The vegetables should have grill marks and be right past the point of al dente (slightly crunchy).  Once cooked, remove from the heat and serve with any protein dish of your desire.
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