Grilled Vegetables with Fresh Herbs

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Grilling food is such an amazing way to cook. Not only does it have a visual impact but complex textural elements as well. Adding flame can soften, crisp and even sweeten foods. Charring onions, for instance, will not only sweeten them but contribute bits of bitter for balance of flavors. By adding grilling skills to your repertoire you have expanded your cooking empire!

Grilled vegetables happen to be a favorite in our house. Gathered outside listening to music, sipping on summer-y libations and enjoying company, we retreat into relaxation. It’s easy to throw these marinated vegetable gems on the grill, playfully arrange on a plate and immediately indulge. Top with fresh herbs. Adding a bit of lemon zest, lemon juice or even a balsamic reduction can compliment the arrangement.

We know grilled meats are delicious on their own, but try slicing pineapple, grilling and serve that with ice cream. YES! Contrast in temperatures, flavors and textures…..food umami! Becoming a grill guru will broaden your culinary prowess. Don’t be afraid! Grilled peaches? Delicious! Grilled radicchio….celery….chicory….tomatoes…tofu….bread: you can grill almost anything! Uncork your favorite wine and you have created a moment of food, family and friends to cherish. How will you champion your next entertaining soiree?

ChefHotDish

Grilled Vegetables with Fresh Herbs

It's easy to throw these marinated vegetable gems onto the grill, arrange on a plate and immediately indulge. Top with fresh herbs straight off the grill. Adding a bit of lemon zest, lemon juice or even a balsamic reduction will compliment your recipe.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 15 servings

Course: Appetizer

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 bunch asparagus washed and trimmed
• 2 each zucchini washed and cut on bias
• 2 each yellow squash washed and cut on bias
• 1 each yellow, red, orange and green bell pepper cut into 1/2" strips
• 1 each eggplant washed and cut on bias
• 2 each yellow onions cut into rings
• 3 each portobello mushroom caps cleaned
• 1 cup olive oil
• 4 cloves garlic minced
• 5 sprigs fresh thyme
• 5 sprigs fresh oregano
• 1 bunch fresh basil cut chiffonade or torn
• 1 each large lemon washed, zested and juiced (juice optional)
• 1/3 cup balsamic reduction white or dark balsamic
• TT Kosher salt and freshly ground black pepper
• 2 cups assorted cheeses cut into cubes (optional)
• 2 each baguettes sliced on bias, dipped in olive oil for grilling (optional)
• 1 cup olives & pepperoncinis varieties of choice (optional)
• 1 jar marinated artichoke hearts optional

Equipment

• Large Mixing Bowl
• Tongs
• Grill (outdoor or grill pan)
• Platter for presentation

Method

 

1. Fire up grill if using, keeping hot coals to one half of the grill or if using propane, only fire up one half of the grill.
   
2. Wash and cut all vegetables according to ingredients. Dry with paper towels.
   
3. Add olive oil, salt, pepper and garlic to large mixing bowl and whisk together. Add each vegetable category one at a time, thoroughly coating, leaving the mushrooms for last. Mushrooms act as sponges and will soak up the oil quickly if you coat them first. They require little oil, so coating them with remaining oil in bowl will be just fine. Remove onto a separate plate for grilling. Follow this procedure for each vegetable variety.
   
4. Grill each vegetable variety to your specific doneness. Check by tasting for doneness. Set aside and continue with each vegetable. Allow vegetables to cool to room temperature.
   
5. Arrange on platter, alternating colors for dramatic design effect. Add cheese and grilled bread if using. Sprinkle with lemon zest, fresh herbs and finish with lemon juice and/or balsamic if desired.