Super Simple Luscious grilled vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The idea for this recipe was purloined from a recipe out of the Northwest Palate magazine. I think the real secret is that the vegetables steam in their own juices . . .and the cheese was just an added plus!! The ingredients listed were what I used the other evening, because that's what I had in my refrigerator, and drew rave reviews from our guests. USE YOUR IMAGINATION and experiment with other combinations - even mushrooms could be added. Ingredients:
3 leeks (not too big - may substitute green onions) |
6 -8 asparagus spears |
1/2 green pepper |
1/2 yellow peppers or 1/2 orange bell pepper |
1 medium zucchini |
3 -4 roma tomatoes |
1 head broccoli |
1/4 cup packed fresh basil leaf |
1 tablespoon dried tarragon (or substitute fresh tarragon) |
1/4 cup extra virgin olive oil |
kosher salt |
fresh ground pepper |
4 tablespoons goat cheese or 4 tablespoons softened brie cheese |
Directions:
1. Cut all of the vegetables into bite-size pieces.
2. Coarsely chop the fresh basil.
3. Mix all of the ingredients, except the cheese and dry seasonings, in a bowl or plastic bag to coat evenly with oil.
4. Tear off two pieces of heavy-duty aluminum foil about 15 to 18 inches square.
5. Mound all of the vegetables in the center of one of the foil squares, sprinkle with salt, pepper, and tarragon.
6. Place the second foil over top and fold all sides together to form a sealed packet.
7. Place on hot barbeque grill and cook for 12- 15 minutes.
8. No need to turn.
9. Remove from grill with hot pads or BBQ mit to counter.
10. Slit open packet and remove to serving bowl.
11. Sprinkle cut up cheese over top and serve.
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