Planked Grilled Vegetables

by Courtney Rappe

Planked Grilled Vegetables

Use any combination of summer vegetables such as squash, green beans, onions, eggplant, and cherry tomatoes. We love tossing the plank grilled vegetables with crumbled feta or fresh Parmesan after cooking.


Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 6 servings

Marinade:
3 tablespoons rice wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
½ cup fresh herbs (such as basil, oregano, and mint)

Plank Grilled Vegetables:
2 pounds summer vegetables, cut into 1-inch pieces
Fire & Flavor Cedar or Alder Planks, soaked

FIRST  Combine vinegar, oil, mustard, salt, and herbs in a zip top plastic bag. Place vegetables in marinade, tossing to coat. Marinate at room temperature for 15 minutes.

LAST  Preheat grill to 350°F or medium-low heat. Place planks on grill, close lid, and heat for 3 minutes. Flip planks, arrange vegetables on planks, close lid, and cook for 20 minutes or until vegetables are tender. Remove from grill, season plank grilled vegetables with freshly ground black pepper, and serve.


This entry was posted in Grilling, Side Dishes, Vegetables

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