Glorious Grilled Veggies - alive magazine
Beautiful colours and flavours—perfect for accompanying any BBQ meal. Switch it up with fresh beans, artichokes, avocado halves, cauliflower … there’s no end to…
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Cooking tools:
- Grill
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Mixing bowl
- Tongs
- Peeler
- Paring knife
- Grater
- Serving platter
- Spoon
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 large garlic cloves, smashed and minced
- 1 Tbsp (15 mL) finely minced fresh rosemary
- 1 tsp (5 mL) finely grated lemon zest
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 lb (450 g) asparagus, ends trimmed
- 2 medium zucchini, diagonally sliced
- 1 cup (250 mL) heirloom cherry tomatoes
- 4 red cippolini onions, halved, or 1 small red onion, peeled and quartered
- 4 young carrots, scrubbed and halved
- 1 Tbsp (15 mL) capers, rinsed and drained
- 1/4 cup (60 mL) fresh chopped parsley
- 1/4 cup (60 mL) fresh baby basil leaves
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