Grilled Vegetables That Make Sense Recipe

Name: Grilled Vegetables That Make Sense
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces ( 1/2 cup) extra virgin olive oil; 4 ounces ( 1/2 cup) extra virgin olive oil; 2 ounces ( 1/4 cup) sherry vinegar; 2 ounces ( 1/4 cup) sherry vinegar; 1 large pinch fresh rosemary, chopped; 1 large pinch fresh thyme leaves, chopped; 1 large pinch fresh tarragon, chopped; Salt, pepper, and crushed red pepper flakes; 1 red pepper, quartered lengthwise, pith and seeds removed; 1 yellow pepper, quartered lengthwise, pith and seeds removed; 1 medium zucchini, cut on a slight bias, 3/4-inch thick; 1 medium zucchini, cut on a slight bias, 3/4-inch thick; 1 medium yellow squash, cut on a slight bias, 3/4-inch thick; 1 medium yellow squash, cut on a slight bias, 3/4-inch thick; 12 asparagus spears, trimmed; 1 head endive, halved lengthwise; 1 head radicchio, halved; 1 lemon, halved

Servings: persons

4 ounces ( 1/2 cup) extra virgin olive oil
4 ounces ( 1/2 cup) extra virgin olive oil
2 ounces ( 1/4 cup) sherry vinegar
2 ounces ( 1/4 cup) sherry vinegar
1 large pinch fresh rosemary, chopped
1 large pinch fresh thyme leaves, chopped
1 large pinch fresh tarragon, chopped
Salt, pepper, and crushed red pepper flakes
1 red pepper, quartered lengthwise, pith and seeds removed
1 yellow pepper, quartered lengthwise, pith and seeds removed
1 medium zucchini, cut on a slight bias, 3/4-inch thick
1 medium zucchini, cut on a slight bias, 3/4-inch thick
1 medium yellow squash, cut on a slight bias, 3/4-inch thick
1 medium yellow squash, cut on a slight bias, 3/4-inch thick
12 asparagus spears, trimmed
1 head endive, halved lengthwise
1 head radicchio, halved
1 lemon, halved

1
Turn your grill to high, make sure it is brushed clean, and rub it with canola oil to keep the vegetables from sticking.
2
Whisk the olive oil, vinegar, herbs, a large pinch of salt, a few grindings of black pepper, and a pinch of crushed red pepper flakes in a small bowl.
3
Put the peppers on the grill for 2 minutes, then follow with the rest of the vegetables.
4
To prevent the asparagus from falling through the cracks, lay them crosswise on the grill.
5
Lower the heat to medium so the vegetables do not burn.
6
Lightly brush each vegetable with the olive oil and herb mixture and grill 3 to 4 minutes.
7
Turn the vegetables over and continue basting.
8
(Be careful not to burn anything; the oil will cause the flames to flare up.)
9
If anyone vegetable is intent on going up in flames or it is blackening or cooking much faster than the others, transfer it to the top rack or a cooler section of your grill and let the other vegetables catch up.
10
All of the vegetables should take roughly 6 to 8 minutes to become tender.
11
The endive and radicchio should be just lightly charred; remove them to the shelf or a cooler section of the grill to prevent overcooking, if needed.
12
Transfer vegetables to a serving platter or individual plates and season with salt and pepper.
13
Drizzle any of the remaining oil and herb mixture over the top, give it all a squeeze of lemon, and serve.

654

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 ounces ( 1/2 cup) extra virgin olive oil, 4 ounces ( 1/2 cup) extra virgin olive oil, 2 ounces ( 1/4 cup) sherry vinegar, 2 ounces ( 1/4 cup) sherry vinegar, and more.

Yes, Grilled Vegetables That Make Sense falls under the Vegetarian 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!

Grilled Vegetables That Make Sense

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions