Parsley, Sage, Rosemary and Thyme Summer Vegetables

(from Linda Lu’s recipe box)

This rub can be use on steak and chicken in addition to vegetables. Use any combination of vegetables you want.

Source: "Soaked, Slathered and Seasoned"

Serves 6 people

Categories: Vegetables

Ingredients

  • Rub:
  • 2 tbsps. dried parsley
  • 2 tbsps. dried oregano
  • 2 tbsps. garlic powder
  • 1 tbsp. dried sage
  • 1 tbsp. dried thyme
  • 1 1/2 tsps. coarsely ground black pepper
  • Vegetables:
  • 3 tbsps. olive oil
  • 1 small eggplant, cut into 1/2" thick rounds
  • 2 small zucchini, cut into quarters, lengthwise
  • 1/2 pound medium sized asparagus, woody ends removed
  • 1/2 pound large button mushrooms
  • 1/2 pound cherry tomatoes

Directions

  1. To prepare rub, combine all ingredients in a medium bowl and stir well. The rub will keep in an airtight container up to 6 months. Makes about 1/2 cup.

  2. To prepare vegetables, pour olive oil in an extra large zip-top bag. Seal and massage to distribute oil throughout the bag. Add vegetables. Seal bag and massage to coat pieces well. Open bag and sprinkle 1 tbsp. rub inside. Seal and massage again. (You’ll have some rub leftover.)

  3. Prepare the grill.

  4. Place vegetables in a grill basket and place on grill. If pieces are large enough, you can place them crosswise directly on the grill grate. Use large pieces of vegetables and place on skewers, if desired. Cover and grill over the direct medium heat 6-15 minutes, depending on the thickness of the vegetables. Turn once or twice during grilling. The vegetables should begin to brown in spots. This indicates that their natural sugars are carmelizing. Do not allow to char.

  5. Remove each vegetable to a platter when done. Serve hot or at room temperature.

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