Find a typo? Let me know
.
and you’ll be entered to win...
About
About
About Sam
First Demo
Restaurants
Backyard
Contact
Recipes
Books
Restaurants
Shop
I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Vegetables
...in your mind.
You must accept cookies to see this video.
Grilled Vegetables
Print
Ingredients
Baste ingredients:
1/2 cup butter
1/3 cup olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons Dijon mustard
Juice of 1 whole lemon
1/3 cup scallions, thinly sliced
Vegetables:
Eggplant - cut crosswise into 1/2 inch thick slices
Red, yellow or green bell peppers - seeds removed and cut into quarterslengthwise
Asparagus - end trimmed
Fresh corn - husks removed and cut crosswise into 4 pieces
Red onion - cut into thick wedges
Zucchini - ends trimmed and cut in half crosswise then quartered lengthwise
Directions
Heat grill well
Put all basting ingredients in a small saucepan
Heat over medium and stir well until sauce is smooth
Add vegetables to grill and baste tops of each with sauce
Grill until marks appear and they start to soften
Baste again and turn
Baste side that is now on top and finish grilling - baste before removing
Remove carefully to a platter - remember ’presentation iseverything’ - make it look nice.