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Fantastic Vegetables for the Grill

Grilling isn’t just for meat. Check out these delicious recipes for vegetables for the grill.

Asparagus with Tomato Salad & Feta: Brought to you by Weber

Ingredients:
Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

1-1/2 pounds asparagus
1 pint cherry tomatoes
3 slices country-style white bread, about 3 ounces total, cut into 1/2-inch cubes (you should have abo
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh chives

Instructions:

1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

2. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified.

3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.

4. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.

5. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.

6. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

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Grilled Carrots: Brought to you by Weber

Ingredients:

8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the thick end
Glaze
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon red wine vinegar
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon minced fresh Italian parsley leaves

Instructions:

1. Prepare the grill for direct cooking over high heat (450° to 550°F).

2. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking. Lay the carrots flat on a work surface.

3. In a small saucepan over medium heat, melt the glaze ingredients. Brush the carrots with half of the glaze.

4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally and swapping their positions as needed for even cooking. Transfer the carrots to a platter and season them with the remaining glaze. Sprinkle the parsley over the top. Serve warm.

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Lemon Broccoli: Brought to you by Weber

Ingredients:

2-1/2 teaspoons kosher salt, divided
1 pound broccoli florets, about 6 cups
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
1/3 cup grated Parmigiano-Reggiano® cheese

Instructions:

1. Fill a large saucepan with water to within a few inches of the top. Add 2 teaspoons of the salt to the water and bring to a boil over high heat. Add the broccoli to the boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Remove from the saucepan and plunge into an ice bath to rapidly cool them. Then remove the broccoli from the ice bath and drain.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Preheat a grill pan over direct medium heat for about 10 minutes.

3. In a large bowl mix the broccoli, oil, lemon zest, and the remaining 1/2 teaspoon salt.

4. Spread the broccoli on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until the broccoli is warm and just begins to brown, 4 to 6 minutes, turning occasionally.

5. Remove from the grill and garnish with the cheese. Serve warm.

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Melted Onions: Brought to you by Weber

Ingredients:

6 medium yellow onions (skin on), each 8 to 10 ounces (about the size of a tennis ball)
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon sherry vinegar
1 tablespoon minced fresh Italian parsley leaves

Instructions:

1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place and let the coals burn down to medium heat (350° to 450°F). Leave all the vents open.

2. With the onions still in their skins, place them on the charcoal grate on or against the charcoal. Close the lid and cook the onions until very tender, 1 to 1-1/2 hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions make take longer than others.

3. At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat.

4. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends in tact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends.

5. When the fire is ready, put the cooking grate in place. In a large disposable foil pan over direct medium heat, carefully add the onions in a single layer, add the butter, and season with the salt and pepper.

6. Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Using barbecue mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.

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