Ingredients: 2 bell peppers, remove core and seeds, quarter,1 large red onion, peel and quarter,1 medium eggplant, cut lengthwise in 1/2“ slices or rounds,1 medium zucchini, cut lengthwise in 1/2“ slices or rounds,1/2 lb asparagus, cut off woody ends (and save for a soup),2 medium tomatoes, cut in half; or a bunch of grape tomatoes, leave whole,2 large portobello mushrooms, I like them whole,1/4 c olive oil (or more),Juice from a half lemon or lime,Generous pinch of sea salt and freshly cracked pepper
Instructions:
- Start your charcoal or wood fire grill and create one or two hot zones (see article).
- Clean, peel, and cut all vegetables and place in a bowl. Except for the onions, they easily fall apart when mixed in a bowl so I like to season them separately.
- Add olive oil, salt, and pepper, and gently toss the vegetables with your hands, trying to evenly coat all veggies with oil.
- Add more olive oil if needed.
- Once your charcoal or wood is ready, add lightly oiled cooking grate and wait a few minutes to heat up (that will give you the nice looking grill marks).
- Add vegetables and cook one side at the time. If they char too quickly, move them to a less hot zone on the grill. (for cooking times for a variety of different vegetables, see full article at https://maplewoodroad.com/food/how-to-grill-any-vegetable/)
- Once they’re all done, transfer in a big bowl and sprinkle some flaky sea salt on top.
- Squeeze the juice from a half lemon or lime over the veggies and serve as such or with a homemade chimichurri sauce.
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