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Grilled Fresh Vegetables

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
5 ounces (142 grams)

Recipe ID
C00225

Ingredients
US standard
Metric
Carrots, washed, peeled, cut on the bias, 1 inch (2.54 centimeters) thick
6 ounces
170 grams
Onions, peeled, cut into 1-inch (2.54 centimeter) dice
6 ounces
170 grams
Zucchini, washed, trimmed, cut on the bias, 1 inch (2.54 centimeters) thick
6 ounces
170 grams
Yellow squash, washed, trimmed, cut on the bias, 1 inch (2.54 centimeters) thick
6 ounces
170 grams
Mushrooms, cleaned, stemmed
1 pound
454 grams
Cherry tomatoes, washed, stemmed
1 pound
454 grams
Olive oil
As needed
As needed
Salt
To taste
To taste
Black pepper, ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the grill or broiler.
  3. Blanch or steam the carrots and onions until al dente, shock, and strain.
  4. Arrange the vegetables on skewers, alternating colors for eye appeal.
  5. Brush the vegetables with olive oil and grill, turn frequently until they are crisp or tender.
  6. Season and serve immediately, or hold minimally at 135°F (57°C).