The title of today’s recipe sounds like a command right?
Once in a while, I see a typo on a menu and it makes me chuckle. One typo that I see frequently says “grill chicken” and I always want to make some joke to the proprietor, but I don’t, because I try not to be a jerk whenever possible. If it was one of my friends, sure, I’d cut into them, but that’s another story altogether.
There are times when I visit the supermarket or the italian market or the farmer’s market and I just get overwhelmed by fresh produce. I buy a ton of it and then I come home and try to find fun ways to use my recently acquired bounty. Since I’m all about the summer at the moment, grilled vegetables seemed like a perfect fit. These are great for entertaining because the recipe can make a large quantity with very little effort or expense.
Grill roasted veggies are so quick and simple, I think anyone can do it and have it taste delicious.
Ingredients
- 1 bunch asparagus
- 3 cloves garlic
- 3 shallots
- 3 zucchini
- 1 medium onion
- olive oil
- balsamic vinegar
- salt
- pepper
Instructions
- Wash and cut all veggies into large chunks. Non-uniform cuts are fine here.
- In a large bowl (or on roasting pans) toss all veggies with salt, pepper, oil and balsamic vinegar.
- Heat grill to 400.
- When hot, put roasting pans right on grill and cover. Cook, turning occasionally until veggies are brown in many spots, about 15-20 minutes.
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- All the ingredients
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- Cut veggies
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- Ready to roast
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- Roasted
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- Finished dish
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- Grill Roasted Vegetables
Mom
May 2, 2012 at 3:13 pm
Vin, great choice. I prepare this dish all the time rather than eat meat. Try putting the vegetables in a veggie or spinach wrap or a taco. Also, try adding the small Italian eggplants which will add more flavor to the dish.