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The sun sticks around a whole lot longer, and our local farmers market opened this weekend. So despite a sudden dip into the 30s last night, it's safe to say that spring is in full swing in my northern neck of the woods.
And what better excuse to clean off the barbecue (if you haven't already) than the chance to grill spring vegetables. My recipe for grilled vegetables is so easy I hesitate to call it one. It works with most any vegetable you can choose and the only real essential is a grill grid to keep veggies from rolling onto the coals. In a pinch, tin foil pierced liberally with a fork also works.
Grilled Spring Veggies
- ½ pound asparagus
- ½ pound baby carrots
- 3 vidalia onions quartered or cut into 1” slices
- Olive oil
- Sea Salt
- Freshly ground black pepper
- 3 cloves garlic, crushed
Heat a grill to medium. Lay the vegetables in a shallow pan and sprinkle liberally with olive oil, salt, black pepper and crushed garlic. Toss to coat thoroughly.
Place the vegetables on the grill grid, close the lid, and stand by. Skinny vegetables like green onions or thin asparagus, will cook very quickly. Once one side is nicely browned, turn the veggie over and brown the other side. Remove them from the grill when they are still crisp-tender, but nicely browned on the outside.
By the way, if the weather isn't cooperating, this method works just as well for roasted spring vegetables. Just preheat the overn to 400° F, place the vegetables in a shallow roasting pan and turn them over when they start to brown. As with the grilling recipe, cooking times vary by the vegetable you choose, so you’ll need to keep an eye on things. Nice fat asparagus take about 15-20 minutes for crisp-tender, while green onions or thin green beans can reach that state in half the time.