Grilled Vegetables – Revisited

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We’ve long featured a grilled vegetables recipe on our site, but with the abundance of fresh vegetables available in late summer and early fall, it bears repeating. This time we paired purple onions, fennel, carrots, red peppers, corn and green beans for a variety of enjoyable colors and delightful tastes. On our last cooking tour in Italy, we were introduced to grilled fennel. We liked it so much we wanted to introduce it to you as well.

(Makes 4 to 6 servings)

1 cup whole green beans, ends removed
4-6 small whole carrots *
4-6 ears of corn
1 red pepper, cut in 4 to 6 strips
2-3 purple onions*, cut in half 1 fennel bulb*, cut in 4-6 wedges
2 tablespoons olive oil
Salt
Pepper
Herbs (such as thyme, marjoram, basil or parsley) for garnish
*When preparing the carrots, onions and fennel, leave a small portion of the tops or stems on. This makes a very pretty presentation.

Microwave green beans for about two minutes or until tender; microwave the carrots about 3-4 minutes and microwave corn about 4-6 minutes. Brush vegetables with oil. Place vegetables on grill rack and grill on medium heat, turning frequently, about 15-20 minutes. Remove vegetables from grill as they reach their desired doneness (some vegetables will cook faster than others). Arrange vegetables on a serving platter and sprinkle with salt, pepper and herbs. Serve warm or at room temperature.

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