In the Kitchen: Grilled Vegetables

WTNH– Chef Sherry Swanson from A Culinary Experience shows us how to grill vegetables.

Just because you are grilling doesn’t mean you can’t eat your vegetables.  They taste even better grilled.

Marinades add lots of flavor and make your vegetables more interesting. Grilled vegetables taste great warm or cold, so they make great leftovers.

Grilled Asparagus & Plum Salad Recipe:

Marinade Dressing Ingredients:

6 Tbsp soy sauce
6 Tbsp vegetable oil
4 tsp light brown sugar
2 tsp grated fresh ginger
1/4 tsp red pepper flakes
2 Tbsp toasted sesame oil
Salt and pepper
4 Tbsp sesame seeds, toasted
2 oranges, zested and juiced
1 lemon, juiced

1 bunch thick asparagus, about 24 sears, ends trimmed
1 bulb fennel, quartered
8 red plums, halved & pitted
1/4 cup plus 2 tbs. olive oil
2 cups baby arugula
Salt and pepper to taste
1 orange, zested and juiced
1 lemon, juice

Instructions:

Preheat grill. Whisk soy sauce, vegetable oil, sugar, garlic, ginger and pepper flakes in shallow dish. Add asparagus, fennel and plums and toss until well coated. Let marinate at room temperature for at least 15 minutes or up to 1 hour.

Remove vegetables and plums from dish ( do not discard marinade) and grill over hot fire, turning frequently, until tender and lightly charred, 4 to 8 minutes.

Add grilled vegetables and plums to dish with reserved marinade. Add sesame oil, orange and lemon juice and zest  and toss until well  coated. Season with salt and pepper and sprinkle with sesame seeds and toss with arugula. Serve.

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