GRILLED SPRING VEGETABLES
I am so excited because this week I will be receiving my very first delivery of organic produce from Abundant Harvest Organics.
Abundant Harvest Organics is an alliance of small family farmers in Central California that are dedicated to growing superior organic produce. It is a California farm-share delivery service, similar to a CSA (Community Supported Agriculture), offering a weekly organic fruit and vegetable delivery throughout California. I have watched with envy as a couple of my friends enjoy their baskets each week. So, I have finally decided to get on board, just in time for Easter! If you live in California you might be interested in learning more about how you too can have this organic produce delivered to your door each week. You can visit their website here.
I think that one of the best things about this time of year is the availability of wonderful fresh produce. So, I always include Grilled Spring Vegetables in my Easter menu.
This year I will include whatever comes in my Abundant Harvest basket, but in past years I like to prepare an assortment including carrots, parsnips, eggplant, zucchini, asparagus and brussel sprouts.
I give the veggies a good washing, slice them in long strips and cut the Brussel Sprouts in half.
I then brush them with olive oil and sprinkle on kosher salt and fresh ground pepper. I happen to have a grill on my Viking Range so I can grill my veggies in the kitchen while I prepare other things. But they can just as easily be prepared on the BBQ using a grill pan. Without a grill pan the vegetables have a tendency to fall thru the grates in the grill.
Cook the vegetables until they acquire nice grill marks but still retain a crisp, al-dente texture.
I also like to sprinkle fresh rosemary on the vegetables before grilling.
Sometimes I will also make mini peppers stuffed with goat cheese. You can find my recipe for them here.
I think these grilled Spring vegetables look best when placed on a large white serving platter.
They taste delicious with my recipe for Captain MJ Sweeney’s Herbed Leg of Lamb.
Stay tuned and in my next post I’ll share with you this delicious lamb recipe. I make it every Easter and it is loved by all, even those that think they don’t like lamb!
PS – Even the Easter Bunny likes fresh Spring vegetables, so don’t forget to leave some carrots out for him!
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