Al Dente On The Side: Grilled summer veggies

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Not a huge story here. The In-Laws came over for dinner on Saturday and I was looking for a different way to do vegetables.

Now, here’s what I will say. A grill basket work best here. I thought my asparagus was thick enough to stay out of the grooves on the grill if I could it right on the surface.

I was wrong.

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I lost about one-third of the little buggers in between the grates. I tried fishing a few of them out, but eventually gave up. After cooking dinner, I jacked up the heat on the grill and rendered them to ash. It was pretty cool, like a little vegetable crematorium.

IMG_3590Grilled summer veggies
By Jared Paventi

  • Chili- or hot pepper-infused olive oil (I opted for the F. Oliver’s smoky chipotle)
  • Juice of three lemons
  • 1 tbsp. white wine vinegar
  • 1 tbsp. dijon mustard
  • 1 tbsp. herbes de provence
  • Salt and freshly ground pepper
  • 2 medium zucchini, sliced on an angle
  • 1 red onion, quartered
  • 1 bell pepper, cored and sliced
  • 1 bunch asparagus, chopped into bite-sized pieces

IMG_3588In a small bowl, whisk olive oil with lemon juice, white wine vinegar, mustard and herbs, and season with salt and pepper. Transfer half of the dressing to a large bowl, and the rest of the dressing aside.

Add the sliced veggies to a large mixing bowl. Season with salt and pepper and toss with the dressing.

IMG_3585In a grill pan or basket, grill the vegetables over high heat, tossing frequently, until charred in spots. Grill for a total of 10 minutes. Remove from the grill, add the remaining dressing and toss.

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