Parsley, Sage, Rosemary and Thyme Summer Vegetables
- Yield 6 servings
- Prep 5 mins
- Cook 6 mins
Raid the herb garden for these delicious grilled vegetables.
This rub can be used on steak and chicken, in addition to vegetables. Use any combination of vegetables you like.
- 2 tablespoons dried parsley
- 2 tablespoons dried rosemary
- 2 tablespoons garlic powder or granulated garlic
- 1 tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 1/2 teaspoons Coarsely ground black pepper
- 3 tablespoons olive oil
- 1 small eggplant, cut into 1/2-inch thick rounds
- 2 small zucchini, cut into quarters, lengthwise
- 1/2 pound medium-size asparagus, woody ends removed
- 1/2 pound large button mushrooms
- 1/2 pound cherry tomatoes
- 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.
- 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.)
- Prepare the grill.
- 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.
- 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).