Prep. time: 5 minutes
Cooking time: 10 minutes
I love serving grilled vegetables in the summer: they’re full of flavor and easy to cook. The secret is in the timing...
So start with vegetables that take longest: firm ones like carrots, large asparagus, peppers and eggplant.
Medium cooking time for tender vegetables: zucchini, onions, green onions, small asparagus…
End with quick-cooking vegetables, which often contain a lot of water: tomatoes, mushrooms, etc.
Some vegetables like a little pinch of sugar as well, for example carrots and endive.
Long narrow vegetables can be inconvenient on the grill. To simplify the job of turning them, thread them onto a skewer through their thickest end. If you’re using wooden skewers, don’t forget to soak them in water for a hour in advance so that they don’t burn before the vegetables are cooked!
- Wash the vegetables. Aside from carrots and onions, it’s best to leave the peels on the vegetables so that they hold together when cooked.
- Cut the vegetables into thick slices, about 3/4” (2 cm).
- Combine the ingredients for the marinade in a bowl. Pour over the vegetables and marinate at least one hour. If you’re short of time, brush the vegetables generously with the mixture as they cook.
- Cook the vegetables on the barbecue: grill over high heat to mark them, then reduce the heat and continue until cooked. Be careful not to char them!
- Pour the remaining marinade into a serving dish. Add the grilled vegetables and combine well. Drizzle on a little more olive oil if needed and garnish with thyme or rosemary.
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