See Also: Cooking Club · Grilling · Vegetable Dishes
Grilled Vegetables, or Pan Sautéed
From Dorothy McNett's recipes at www.dorothymcnett.com. Choose your vegetables, grill as directed, allow them to cool and then serve as a salad over mixed baby greens with perhaps a drizzle more of extra virgin olive oil. If using really hot heat, such as on a BBQ, use grapeseed oil instead of olive oil.
fresh vegetables, such as zucchini, yellow squash, asparagus spears, tomatoes, large mushrooms, onions, peppers, extra-firm tofu slices, etc.
1-2 tablespoons olive, avocado or grapeseed oil
1-2 tablespoons good quality balsamic vinegar
salt and pepper, and pinches of dried herbs, as desired
Combine oil, vinegar, and seasonings. Slice vegetables as desired, leaving the smaller ones whole such as asparagus. Brush the dressing over vegetables. Grill on a hot grill, or sauté in a pan, or use a rippled grill pan. It will take about 2-3 minutes per side but it depends on the thickness and the variety of vegetable used. Cook just until the vegetables are browning nicely and getting a little soft. Sprinkle with minced parsley and serve.
Recipe created 1994-07-14.
