Beautiful colours and flavours—perfect for accompanying any BBQ meal. Switch it up with fresh beans, artichokes, avocado halves, cauliflower … there’s no end to the choice of glorious veggies to grill.
In small bowl, combine oil, garlic, rosemary, lemon zest, salt, and pepper. Whisk to blend. Drizzle over prepared vegetables and rub in.
Grease barbecue grill and preheat to medium. Arrange vegetables in grill basket. Alternatively, place tomatoes and cippolini onions in basket while gently placing asparagus, zucchini, and carrots crosswise directly on grill, being careful to prevent vegetables from falling through grate. Reduce heat to medium and close lid. Grill for 3 minutes.
Stir vegetables in grill basket and, with large, wide spatula, gently turn vegetables on grate. Close lid and continue to grill vegetables for 5 more minutes, or until grilled as you like. Time might vary, depending on intensity of barbecue temperature.
Remove and arrange on large heated platter. Sprinkle with capers, lightly dust with fresh parsley and basil, and drizzle with fresh lemon juice, if you wish. Glorious Grilled Veggies is an exceptional side dish for both Flexible Banh Mi Grill and Sweet and Smoky Cedar Planked Salmon.
TIP: Grilling vegetables is as simple as adding a little bit of oil and flavourings to your favourite veggie mixture. Even simpler, use flavoured oils, available at many specialty shops, to add a little extra zing.
This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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