Grilled Summer Farmer’s Market Vegetables

Enjoy this easy delicious recipe with the current summer harvest from our local farmers, it’s one of the best!

Last Saturday South Fork had a great time at the Franklin Farmer’s Market grilling and sampling meats and vegetables from local farms. We had 35-day dry-aged sirloin tip steaks from Bear Creek Farm, Italian sausages & grass-fed flat iron steaks from Peaceful Pastures, Waygu beef from The Fly Farm and ground grass-fed lamb and beef from Tavalin Tales Farm. Delvin Farms and Colbert Farms provided delicious summer squash, zucchini, eggplant, candy onions, cucumbers, and green & red cabbages. And we also featured Basil Infused Olive Oil & Sicilian Lemon White Balsamic Vinegar from market sponsor Herban Market, which really complimented the grilled summer veggies.

As the Summer goes along feel free to add bell peppers, okra, and even tomatoes, also use fresh lemon juice in place of the vinegar if you’d like.





Grilled Summer Farmer’s Market Vegetables

2 summer squash
2 zucchini
2 ears of corn, shucked
1 eggplant
1 green or red cabbage
1 tbl Canola oil
Black pepper
1 tbl Olive oil
2 tsp Red wine vinegar

Fire up the grill to high heat. Cut the squash and zucchini in half, slice the eggplant into finger-width rounds and cut the cabbage into 1/6s or 1/8s depending on how large it is (be sure to keep the core intact to hold the cabbage together). Lay all of the veggies on a sheet pan, drizzle the oil over and season with salt and pepper, and lightly toss them together. When the grill is hot carefully place the vegetables on the grill cut side down and close the lid. Grill for 1 minute then turn over and close the lid and grill for 1-2 minutes more (the eggplant may take a little longer to get cooked through). Remove the squash, zucchini, corn, and eggplant to a platter and turn the cabbage over again and turn the grill down to medium, don’t worry if the parts of the cabbage are starting to char, that’s where the flavor will develop. Continue grilling the cabbage turning often until it begins to wilt somewhat, 4-6 minutes, then it’s ready. Add the cabbage to the veggie platter and re-season with a little more salt and pepper, then drizzle the olive oil and the red wine vinegar over everything.

That’s it, enjoy!
Michael R Martin
South Fork Catering Co.

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