WEEKDAYS 1e|12c|p

Adam Perry Lang's Grilled Vegetables

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Great with chicken breasts
skill level
Moderate
time
1-30min
servings
6
cost
$$
Vegetables are good for you - and can be delicious too! Try this grilled vegetables recipe from Adam Perry Lang.
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ingredients
  • 3 lbs assorted vegetables
  • such as yellow squash
  • zucchini
  • Portobello mushrooms
  • fennel
  • and scallionsFor marinade5 tbsp white wine vinegar1 tbsp honey 1 tsp soy sauce2 tbsp granulated sugar1 tbsp sea salt or kosher salt1 tbsp freshly ground black pepper3 tbsp chopped scallions3 tbsp grated or finely chopped sweet white onion 2 tbsp finely chopped red bell pepper1 tbsp chopped fresh oregano or marjoram1 tbsp dried oregano 6 tbsp olive oil For the garnish2 tbsp finely chopped fresh chives2 tbsp finely chopped fresh flat-leaf parsley 1/4 cup extra virgin olive oil 1 tbsp red wine vinegar or reduced balsamic vinegarSea salt or kosher saltFreshly ground black pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 lbs assorted vegetables, such as yellow squash, zucchini, Portobello mushrooms, fennel, and scallions 
    Trim the vegetables and cut them, with the exception of the mushrooms and scallions, 1/4 inch thick. Discard the mushrooms stems, and leave the scallions whole. 
  • 2
    For marinade: 5 tbsp white wine vinegar
    1 tbsp honey
    1 tsp soy sauce
    2 tbsp granulated sugar
    1 tbsp sea salt or kosher salt
    1 tbsp freshly ground black pepper
    3 tbsp chopped scallions
    3 tbsp grated or finely chopped sweet white onion
    2 tbsp finely chopped red bell pepper
    1 tbsp chopped fresh oregano or marjoram
    1 tbsp dried oregano
    6 tbsp olive oil 
    Combine all the marinade ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release maximum flavor. 
  • 3

    Preheat the BBQ to medium-high.
  • 4

    Toss the vegetables in the marinade and let them absorb the flavors for no longer than 30 minutes. 
  • 5

    Drain the vegetables, reserving the marinade, and put them on the well-oiled grill. 
  • 6

    Pour the marinade into a foil pan or heatproof pan and set on the grill. Cook the vegetables, turning them frequently and moving them regularly back and forth between the grill and marinade, until well caramelized on all sides. 
  • 7
    For the garnish: 2 tbsp finely chopped fresh chives
    2 tbsp finely chopped fresh flat-leaf parsley
    1/4 cup extra virgin olive oil
    1 tbsp red wine vinegar or reduced balsamic vinegar Sea salt or kosher salt
    Freshly ground black pepper
    Transfer to a platter, sprinkle with the chives, parsley, oil and vinegar, and sprinkle with salt and pepper. 
 
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