With summer vegetables now in peak season it’s time to fire up the grill for some grilled vegetables. You can find the largest selection of locally grown vegetables this week at the Franklin farmers Market! So many varieties of squash, zucchini, onions, peppers, fennel and tomatoes just in time for The 4th of July weekend. So when you fire up the grill to put on some grass fed beef burgers give this recipe a try. And for a little twist, give the grilled vegetables a splash of Basil Infused Olive Oil from Herban Market.
What a beautiful platter of fresh local grilled vegetables!
With peak season for local summer vegetables it’s time to fire up the grill for some grilled vegetables with Basil Infused Olive Oil and Balsamic-Honey Reduction and Fresh Basil
Grilled Summer Vegetables with Balsamic-Honey Reduction & Fresh Basil
We used fresh organic summer vegetables from Delvin Farms.
Serves 8-10
For the vegetables-
4 small zucchini
4 small yellow squash
2 small fennel bulbs
4 new Spring onions
3 tbls olive oil
2 tsp sea salt
fresh ground black pepper
1 small bunch fresh basil
Fire up the grill!
Cut the zucchini and squash lengthwise into quarters and cut out any large seed clusters. Cut the fennel in half. Split the onions length wise. Place all of the vegetables in a shallow baking pan and season with the olive oil, salt and pepper. Set aside to marinate at room temperature for 30 minutes. Pick 10-12 basil leaves and make a small stack on your cutting board. When the grill is hot, grill the vegetables over high heat for 4-5 minutes, turning a few times, until the skins are blistered and just cooked through. Remove to a serving platter and drizzle a few spoonfuls of the balsamic-honey reduction over the vegetables. Cut the basil leaves into thin slices and evenly distribute over the vegetables. Now you can serve local grilled vegetables at room temperature along side your favorite summer dishes. Enjoy! And Happy Independence Day!
Having a sharp knife and wood cutting board provides perfectly sliced vegetables
For the Balsamic-Honey Reduction-
1/2 cup balsamic vinegar
1/4 cup local honey, we used Johnson Honey Farm Wildflower Honey
1/4 tsp sea salt
fresh ground black pepper
In a small 2 qt sauce pan combine the vinegar and honey and place over medium low heat. Gently simmer for 15-20 minutes, or until reduced by almost half. stir in the salt and pepper and set aside to cool. Store in a small glass jar until ready to use. This will keep for a month in the refrigerator. Use over grilled veggies, on a salad or as a light finish to grilled steaks or chicken.
—
Chef Michael R Martin
South Fork Catering Co.
