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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.
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.