Actually, you can use just about any fresh veggies you ‘d like for this technique. Just be sure they are all cut to a similar size, tossed in a bit of oil, and then voila– delicious, slighty-charred, caramelized vegetables can be yours to delight.
I’ve included details from the batch I made this week listed below, however this is certainly a lot more of an approach than a dish. So do not hesitate to experiment and alternative ingredients you have on hand, and see what happens! You may also desire to make a double batch of the balsamic and roasted garlic vinaigrette. The dressing is among my favorites, and would go fantastic on a salad the next day!
Yield: 4-6 servings.
Prepare Time:.
10 minutes.
Prepare/set your grill to medium-high heat.
Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or till garlic cloves are gently golden and soft).
Transfer veggies to a grill pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until veggies are tender and lightly charred. Remove garlic and vegetables from grill when prepared.
While vegetables are cooking, prepare the dressing. In a little bowl, whisk together the remaining 2 Tbsp.
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Article source: http://www.gimmesomeoven.com/easy-grilled-vegetables/
