Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Nothing quite tastes better than a platter of grilled vegetables during the summer. The char from the grill and mixture of flavors make this dish light and delicious, not to mention super simple to throw together. The great thing about this recipe is that if you have a favorite vegetable that is not on the ingredient list, you could easily add it into the mix, the more the merrier.
The asparagus I found at my local store were very tiny and ended up cooking a lot faster than the zucchinis, carrots, and onions. I would recommend marinating these separately and putting them on the grill last. If you have one, I would also use a vegetable tray on the grill in order not to lose any asparagus. They shrivel up quite a bit while cooking and quite a few fell down the grill grate.
Overall these veggies ended up being a healthy and delicious addition to our meal. They made an especially tasty addition to the BBQ Grilled Chicken and Baked Beans. Not only that but the flavors intensified overnight and they tasted even better the next day!
Makes 12 Servings
Preparation: 15 Minutes
Cook Time: 30 Minutes
Cost: $11.31 (I bought only 1 zucchini and had olive oil, salt, and pepper on hand)
Ingredients
4 large zucchinis (green and yellow), cut into quarters (Cut these into lengthwise zucchini “steaks”)
1 bunch of asparagus (Add these to the grill last)
1 pound spring onions (Could substitute with either green onion or sweet onion)
1 pound rainbow carrots, peeled or cut lengthwise
1/2 cup olive oil
1/4 cup fresh thyme, finely chopped
Salt and pepper, to taste
Preparation
Mix everything together in a large bowl.
Cook all vegetables on a hot grill or under a broiler to the doneness of your liking.
Recipe and Taste Tester - Alina Gersib
