Grilled vegetables

Grilling enhances the sweetness of vegetables by caramelizing natural sugars and making them taste more intensely like themselves.


Recipe from Grow What You Eat, Eat What You Grow, by Randy Shore. Reprinted courtesy Arsenal Pulp Press.

2 tbsp. olive oil
1/2 tsp. sea salt
1/4 tsp. ground black pepper
zest of 1 lemon
1 tbsp. lemon juice
8 baby carrots, halved lengthwise
1 cup (126 g) green beans, trimmed
1 small zucchini, halved and quartered
2 tbsp. chopped fresh chives or dill

In a large, flat dish, combine olive oil, salt, pepper, and lemon zest and juice to make a marinade.

In a large pot of boiling water, blanch carrots for three minutes and set aside. Blanch green beans for one minute and set aside. Toss carrots, beans, and zucchini in marinade and set aside for 30 minutes.

Preheat barbecue to high. Grill vegetables until grill marks and caramelizing are evident, about two to three minutes. Serve sprinkled with chopped chives or dill.Makes 4 to 6 servings.

© Copyright (c) The Vancouver Sun