Recipe Archive

Simple Grilled Vegetables

Serving size:	Serves 4-6
Prep time:	10 minutes
Cook time:	10 minutes
Difficulty:
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Nugget Signature Recipe

What outdoor grilling session is complete without some fresh and tasty vegetables? We chose to use a combination of asparagus, portabella mushrooms and mixed sweet peppers; however, eggplant and summer squashes are excellent additions to the mix. Keep flavor additions as simple as possible so the great flavors of fresh vegetables don’t compete for your attention — all you need is a little olive oil, a splash of balsamic, and a pinch or two of sea salt and cracked black pepper. If you’d like to add fresh herbs, try using oregano, rosemary or thyme, but sprinkle them on after you’re finished grilling.

Ingredients

• 1 bunch asparagus, ends trimmed
• 4 portabella mushrooms, de-gilled
• 1 package mixed sweet peppers
• ½ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 2 teaspoons kosher or sea salt (coarse)

Preparation

Preheat the grill for direct heat on medium-high.

Toss the ingredients in a bowl and coat with the oil, vinegar and salt. Grill the vegetables, turning often for 8–10 minutes or until the outside of the asparagus gives under pressure. Take off the heat, slice the mushrooms and arrange on a platter.

Techniques used in this recipe

• grill (I)

Pair with

Pilsner

— Hank Beal, Director of Adult Beverages

Pale Ale

— Hank Beal, Director of Adult Beverages

Light Lager

— Hank Beal, Director of Adult Beverages

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