Chargrilled Vegetables Recipe

Name: Chargrilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (1/2 lb.) salted butter, softened; 1 (2-oz.) can anchovies, minced, oil reserved; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons thinly sliced chives; 2 tablespoons fresh lemon juice; 1/2 teaspoon black pepper; 2 pounds small carrots with tops, unpeeled, tops trimmed to 1 in.; 3 heads Belgian endive, halved vertically; 2 small red onions, stems intact, cut into wedges; 1/4 cup extra-virgin olive oil

Servings: persons

1 cup (1/2 lb.) salted butter, softened
1 (2-oz.) can anchovies, minced, oil reserved
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced chives
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
2 pounds small carrots with tops, unpeeled, tops trimmed to 1 in.
3 heads Belgian endive, halved vertically
2 small red onions, stems intact, cut into wedges
1/4 cup extra-virgin olive oil

1
Heat grill to high (450u00b0F to 550u00b0F) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect-heat area. Stir together butter, anchovies, reserved anchovy oil, tarragon, mint, parsley, chives, lemon juice, and pepper in a bowl. Let stand next to the grill to warm, whisking occasionally, until butter begins to break down but not melt.
2
Place carrots, endive, and onions on a rimmed baking sheet. Drizzle with olive oil, and toss to coat. Remove vegetables from baking sheet, and place on cooking grate over direct heat. Grill, uncovered, turning occasionally, until lightly charred, 6 to 7 minutes. As vegetables char, transfer them to indirect heat. Continue to grill, covered, until vegetables are tender but not mushy: endive, about 2 more minutes; carrots, about 8 more minutes; and onions, about 10 more minutes. Remove vegetables to a platter. Cool 15 minutes. Dollop with butter mixture.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (1/2 lb.) salted butter, softened, 1 (2-oz.) can anchovies, minced, oil reserved, 2 tablespoons chopped fresh tarragon, 2 tablespoons chopped fresh mint, and more.

Yes, Chargrilled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chargrilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions