4 Servings
Grilled Vegetables
Ingredients
- 2 zucchinis, halved and cut on the bias
- 2 medium onions, sliced between the root and stem end into half-inch slices
- 1 red pepper, cut into fourths; seeds, ribs, and stem removed
- 1 yellow pepper, cut into fourths; seeds, ribs, and stem removed
- 8 new potatoes, parboiled and halved
- 1 bunch asparagus stalks, peeled
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt
- Pepper, as needed
- Juice from 1 lemon
Directions
- Marinate the vegetables in olive oil, garlic, salt, and pepper, and allow the vegetables to sit in the marinade for 30 minutes while you prepare your grill. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Grill the vegetables, beginning with those that take the longest to cook and finishing with those that cook quickly; we recommend following the order the vegetables are listed above. Cook the vegetables until they begin to take on color and are cooked through.
- Arrange the cooked vegetables on a platter, season with fresh lemon juice, and serve while still hot or at room temperature.
Chef’s Note: You can use any of the sauces below to dress your grilled vegetables.
Charmoula
Ingredients
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1 heaping teaspoon preserved lemon, chopped (optional*)
- 1 teaspoon minced garlic
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper
- Kosher salt to taste if you don’t use preserved lemon
- Black pepper, as needed
Directions
- Combine the chopped parsley and cilantro in a medium-sized bowl.
- Add the olive oil, lemon juice, preserved lemon (if using), garlic, paprika, cumin, and cayenne and stir to combine. Add additional olive oil if needed. Season to taste with salt and black pepper.
- Drizzle the charmoula over your grilled vegetables and serve either hot or at room temperature.
Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing of the lemons.
Greek-style Sauce
Ingredients
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped dill
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- Cracked black pepper, as needed
Directions
- Top the grilled vegetables with the feta cheese and dill.
- Drizzle with olive oil.
- Season with lemon juice, salt, and cracked black pepper to taste. Serve either hot or at room temperature.
Italian-style Sauce
Ingredients
- 1 bunch Italian parsley, rinsed and dried thoroughly
- 1/4 cup extra virgin olive oil, or as needed
- 2 to 3 garlic cloves, minced
- 1/2 to 1 teaspoon lemon juice
- 1/3 cup shaved Parmesan cheese
Directions
- Pluck the parsley from the stems into small quarter-inch tufts.
- Dress with the olive oil, minced garlic, lemon juice, and Parmesan cheese.
- Sprinkle this salad over the top of your grilled vegetables and serve.
Tarragon-Mustard Sauce
Ingredients
- 1/4 cup heavy cream
- 1/4 cup lemon juice
- 1 to 2 tablespoons chopped tarragon
- 2 tablespoons whole-grain mustard
- 1/4 teaspoon kosher salt
- Black pepper, as needed
Directions
- Place the heavy cream into a medium-sized bowl.
- Add the lemon juice and stir to combine, the cream should start to thicken.
- Add tarragon and
