Let's face it – we could all stand to eat a few more vegetables. This simple, tasty recipe for grilled spring vegetables will have you and your guests happily thanking mother nature for her broom closet. Featured in our April 2013 Hot Line about Signs of Spring.
Grilled Spring Vegetables
- 1 large zucchini
- 6-8 carrots
- 1 bunch green onions
- Other vegetables, if desired (sliced peppers and asparagus work great)
- Oil of your choice
- Sea salt and coarse ground pepper
Step 1: Preheat grill to medium heat. Cut zucchini into 8 sticks. Score each stick horizontally along the fleshy part, and place on a double layer of paper towel; sprinkle generously with sea salt and leave for 10 minutes. Pat down the zucchini (removing excess water) with a paper towel.
Step 2: Place carrots in a shallow pot of boiling water; cook for about 5 minutes, or until slightly softened, and remove from water.
Step 3: Trim the top ends off of the onions, and then move all of the vegetables to a platter. Drizzle with oil, season with salt and pepper, and then brush with a silicone brush to distribute the oil and seasonings.
Step 4: Place the carrots and zucchini on the grill and cook for about 10 minutes, turning a few times so the vegetables are evenly cooked. Cook the other vegetables, if using, at this point. After all of the veggies have been removed from the grill, cook the green onions for a minute or two. They will wilt and brown very quickly, so keep an eye on them.
Step 5: Transfer grilled vegetables to a dish