INGREDIENTS
For Marinade:
2 cups 50-50 blend of olive oil and grapeseed or other neutral oil
1 tbsp each toasted and coarsely ground cumin, coriander, and caraway seeds
2 tbsp paprika, sweet or smoked
For Vegetables:
Approximately 2 ½ lbs. seasonal vegetables. For summer, we like a mix of zucchini, yellow squash, baby onions, and small fennel bulbs
tsp red chili flakes
1 tbsp dried oregano
1 tbsp each fresh thyme, oregano and parsley, finely chopped
2 garlic cloves, finely grated
Grated zest of 2 lemons
Splash of sherry vinegar
Sea salt and freshly ground black pepper
DIRECTIONS
1. Blend all the marinade ingredients together. Use immediately or store for later use.
2. Cut vegetables into evenly sized pieces that will look attractive when stacked on a platter. Note: cut your vegetables into pieces that are not small enough to fall through the grate of your grill. If using a fine mesh grill or grilling basket, you can use smaller pieces. We typically cut our zucchini and squash into quarters lengthwise. Fennel and baby onions cook well when cut into wedges.
3. Pour about a cup of marinade over the vegetables and allow to sit at room temperature for 30 minutes to an hour. Do not salt. It will begin to draw moisture to the outside of the vegetables and prevent them from caramelizing well. Use a little more marinade if needed to ensure that all the vegetables are coated, but reserve at least ¼ cup for drizzling after they are cooked.
4. Get your grill nice and hot, and make sure the grates are clean. Drain the marinade off the vegetables, then season them generously with salt.
5. Place the fennel and onion wedges on the grill first as these will take the longest time to cook. Grill over medium-high heat until well marked on one side, then flip and continue to cook until soft, or as you would like them. Grill the softer vegetables over higher heat for a shorter time so they develop good flavor but do not become mushy or fall apart.
6. While the vegetables are cooking, prepare a dressing by whisking sherry vinegar into the reserved marinade. The amount of vinegar will depend on the amount of marinade you saved, as well as your personal taste. Season well with salt and pepper.
Serve your grilled vegetables with our recipe for Eggplant Baba Ghanoush.
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