Memorial Day Grilled Veggie Platter
Your choice of vegetables: eggplant, zucchini, yellow squash, portabella mushrooms, sweet onions, asparagus, ramps (or scallions), bell peppers
Limes, lemons, oranges, extra virgin olive oil, balsamic vinegar, salt and pepper, fresh herbs of choice (thyme, basil, mint, flat-leaf Italian parsley)
Heat the grill to its highest temperature.
While the grill is heating, wash the vegetables and cut as desired. Eggplant, squash, and onions can be sliced. Cut the bell peppers in chunks, cut the tough ends off the asparagus, cut the root ends off the ramps and scallions. Remove the stalk and gills from the mushrooms.
Working with each type of vegetable individually, toss in just enough olive oil to lightly coat all surfaces, then season with salt and pepper.
Lightly oil the grill with a cloth that's been dipped in oil. Place vegetables on the grill. Turn each vegetable only once during the cooking process and remove from the grill when they are done to your liking. They will continue to cook a little bit in the residual heat once you remove them from the grill.
Ideas for dressing grilled vegetables:
Zucchini: toss with lime zest, lime juice and fresh mint, along with a drizzle of olive oil
Bell peppers: toss with balsamic vinegar, fresh basil, and a drizzle of olive oil
Asparagus: toss with fresh lemon juice and olive oil
Yellow squash: toss with orange zest and marjoram
Arrange all your grilled vegetables on a platter and sprinkle with freshly chopped flat-leaf Italian parsley.
Can be served hot or at room temperature.
Corn in its husk
Salt and pepper
The night before, soak the corn in its husk in water to cover.
While the grill is heating, drain the corn. Carefully pull the husks back just enough so that you can remove most of the corn silks, and then replace the husks.
Put the corn on the grill and cook for about 12 minutes, or until the kernels are tender. The water in the husks will help to steam the corn.
Remove from the grill and take off the husks. The corn can be enjoyed at this point, or if you prefer, return the corn to the grill for 2-3 minutes in order to get some grill marks on it.
Remove from grill, slather in butter and enjoy.