This is a summertime favorite, as the vegetables here are so good when charred on a grill. Don’t let yourself be limited to what’s in this recipe; almost any
summer vegetable will do, although I might avoid super strong veggies like cucumbers, which won’t hold up on the grill anyway. The sauce comes together easily and is a tasty addition to these veggies. Serve this as a side dish or with pasta or rice for a
complete meal, no additional thinking necessary.
Did you know: While most people think grilling is only for meat eaters, nothing could be further from the truth. Almost any vegetable can be grilled, and even fruits such as peaches and pineapple. Some vegetables such as potatoes or other hard root veggies need to be partially cooked to avoid burning the outside while leaving the inside raw. You are only limited by your imagination; I’ve even grilled pizza with excellent results.
Ingredients:
2 zucchini, sliced diagonally 1/3 inch thick
1/2 pound shiitake mushrooms, stemmed
1/2 pound thick asparagus, peeled
1 red onion, sliced 1/3 inch thick
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
1 cup walnuts
1 small shallot, very finely chopped
1 tsp thyme leaves
1 tsp freshly squeezed lemon juice
1/2 tsp finely grated lemon zest
Directions:
Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
(makes 4 servings)
