Parsley, Sage, Rosemary and Thyme Summer Vegetables

parsleysagegrilledveg_0058
High Cotton Food Styling & Photography
http://pgoarelish2.files.wordpress.com/2011/01/parsleysagegrilledveg_0058.jpg?w=100
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 6 mins

This rub can be used on steak and chicken, in addition to vegetables. Use any combination of vegetables you like.

Ingredients

Rub:
2tablespoons dried parsley
2tablespoons dried rosemary
2tablespoons garlic powder or granulated garlic
1tablespoon kosher salt
1tablespoon dried sage
1tablespoon dried thyme
1 1/2teaspoons Coarsely ground black pepper
Vegetables:
3tablespoons olive oil
1small eggplant, cut into 1/2-inch thick rounds
2small zucchini, cut into quarters, lengthwise
1/2pound medium-size asparagus, woody ends removed
1/2pound large button mushrooms
1/2pound cherry tomatoes

Instructions

  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 bag. Add vegetables, seal bag and massage to coat pieces well. Open bag and sprinkle 1 tablespoon rub inside. Seal and massage again. (You’ll have some rub left over.)
  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 larger pieces of vegetables and place on skewers, if desired. Cover and grill over direct medium heat 6 to 15 minutes, depending on the thickness of vegetables. Turn once or twice during grilling. The vegetables should begin to brown in spots (this indicates that their natural sugars are caramelizing), but should not be allowed to char.
  5. Remove vegetables to a platter when done. Serve hot or at room temperature.

Recipe adapted with permission from Soaked, Slathered and Seasoned by Elizabeth Karmel (Wiley, 2009).

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 1170mg
  • Potassium 560mg
  • Carbohydrate 16g
  • Fiber 7g
  • Sugars 5g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 30%
  • Calcium 8%
  • Iron 15%
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