Grilled Vegetable Guide
By Chef Laura Bonicelli
Prep Time
—
Cook Time
—
Total Time
—
Servings
4 servings
Ingredients
- =====marinade=====
- 1/2 cupextra-virgin olive oil
- 4 clovesgarlic -- minced
- 3 tablespoonsfreshly squeezed lemon juice or lime juice
- 1/4 cupchopped fresh basil leaves or herb of your choice
- =====
- extra-virgin olive oil
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Make the marinade by mixing the ingredients listed. Note: This marinade is to be used on the vegetables AFTER they are cooked.
- 2
Prep the vegetables you are using:
- 3
* potatoes, yams, sweet potatoes--microwave 5 to until a knife goes through easily; cut into 1/2-inch slices or cube
- 4
* whole or chunk carrots--microwave until a knife goes through easily
- 5
* cauliflower or broccoli florets--microwave ; they will still be fairly hard
- 6
* beets--microwave 5 to until a knife goes through easily', cut into 1/2-inch slices or cube
- 7
* corn on the cob, in husk--microwave
- 8
* other vegetables are cut into pieces but are not cooked before grilling (Note: eggplant should be salted on both sides and set aside for a minimum of )
- 9
Lightly oil with extra-virgin olive oil and season vegetables with Kosher salt and pepper before grilling.
- 10
Grill the vegetables you are using in a single layer on your grill pan or in a grill basket.Cook all vegetables for 3 to on the first side, then flip and continue to grill for the total grilling time listed in this chart below:
- 11
Total Cooking Time:
- 12
*Peppers, Onions, Cauliflower and Broccoli:
- 13
*Eggplant, squash, zucchini, mushrooms, beets, yams, sweet potatoes, and carrots:
- 14
*Corn on the cob:
- 15
*Asparagus, romaine, green onions, beans, peas, and tomatoes:
- 16
Toss the grilled vegetables with the marinade and serve.