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Recipe by:
Fraiche Kitchen
Courtesy of Sustainable Table ® Ingredients:
Vegetables grown locally - think asparagus, mushrooms, spring onions, scallions, green garlic, bell peppers, tomatoes, endive, radicchio
Olive Oil
Salt and pepper to taste
Vinaigrette or balsamic vinegar (optional) Special Equipment:
Grill Directions:
Toss or brush veggies with a little olive oil to coat, sprinkle with salt & pepper, and throw on the grill - cook them, turning occasionally until they are tender and still have a bit of crunch.
Cooking them over a hot spot on the grill will give them a nice char. If they are getting too much char, move veggies to a cooler spot on the grill to cook them until tender.
Try tossing the veggies with a vinaigrette or balsamic vinegar - soy sauce and teriyaki also make for delicious veggies.
Tips:
Veggies can also be cooked in foil packets on the grill or campfire. Toss to coat with olive oil, season with salt & pepper, and seal into a foil packet - veggies will be tender and moist and infused with the flavors of any herbs or spices you add. This is a great way to make caramelized onions, tender leeks, roasted garlic - the possibilities are endless! To Learn More:
http://www.fraichekitchen.com Recipe Number 274 added on 2008-06-07
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