Ray's 'REAL' recipe of the week
On the weekends I like to prep as much food for the week as possible to help me make sure I have something easy and tasty available when I don't have a lot of time.
This recipe I always like to make on the barbeque but it also works well in the oven or in a pan. I like it as a main or I’ll add some sort of protein, chicken, beef or tempeh but you can add, or not, whatever you like!
Grilled Veggies
Ingredients
- 1 pound asparagus, trimmed – British is best!
- 1 pound cherry tomatoes, stemmed
- 4 carrots, cut lengthwise in half
- 1 yellow squash (I can’t always find it so I use what’s available) cut into 1/2-inch slices
- 1 courgette (there’s some great British courgette available right now) cut into 1/2-inch slices
- 1 red onion, cut into wedges
For the Vinaigrette
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley leaves
- Sea salt and freshly ground black pepper, to taste
Instructions
- Get your barbeque started so it’s ready or preheat your grill to medium high heat.
- In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste.
- Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, courgette and red onion; let sit for 10-15 minutes.
- Transfer vegetables to a grill basket (I used to place the veg directly on the grill however after many years of things falling through the grill I invested in a good grill basket); place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes.
- Serve immediately, drizzled with remaining marinade, if desired.
