It’s September and my garden is slowly winding down. This year’s garden was not as productive as I envisioned last spring due to numerous issues that I will discuss in a future blog post.
September is also the month where I often feel overwhelmed with garden abundance and garden chores. Weekly harvests of summer squash, onions, carrots, peppers, tomatoes and cabbage need to be processed, eaten and preserved as well as herb harvests for drying and medicine-making.
Due to time constraints, I don’t can as much as I want so I end up dehydrating and freezing most of my vegetable abundance. Grilling marinated vegetables is easy, delicious and nutritious, and I started making this recipe about 20 years ago when I found a large grilling basket. Make a large bowl of this on the weekend and you can serve veggies every night of the week.
Freeze a portion each time you make these and you can enjoy summer’s grilled bounty in the deep freeze of winter. This year, I am going to experiment with dehydrating a batch for a backpacking trip next summer.
Many Ways to Use
- Serve alone
- Scoop on top of your favorite grains, potatoes or pasta
- Wrap in a tortilla (add cooked beans & garnish with cheese & salsa)
- Toss into a salad
- Layer on a pesto pizza & top with fresh mozzarella
- Make a savory galette with goat cheese
- Add to a frittata or omelet
RECIPE: Grilled Vegetable Medley
No strict rules or requirements for this recipe – use what you have, make as much as you want, use marinade or don’t. Dice, slice and grill.
Vegetables: Cut them to similar sizes. Avoid cutting too small; smaller pieces will burn or fall through the basket.
Anything goes: red onion, green onion, leeks, summer squash, carrots, celery, bell peppers, eggplant, shredded cabbage, fennel, mushrooms, a hot pepper or two if you’d like. Fresh tomatoes tend to get mushy but dried tomatoes in olive oil can be added.
I am sorry but I tend to eyeball my amounts and change up the ingredients depending on what I have available but here are the basics.
¼ to ½ cup each of the following: olive oil, soy sauce, honey, balsamic vinegar
Add: several sprigs of thyme, oregano and rosemary; bruise leaves with knife.
Other fun additions: a glob or two of horseradish sauce, mustard, jalapeno jelly, hoisin sauce, teriyaki sauce, etc.
Mix vegetables, herbs and marinade in a large bowl and let sit for at least an hour in fridge. Stir a couple of times. You can store for several days and grill as needed. You can also add new amounts of vegetables to the marinade as long as you keep it refrigerated and avoid putting meat in the marinade.
Prepare your grill – you want high heat to cook and caramelize the vegetables.
Brush the grilling basket with olive oil. Spoon vegetables into basket but do not overfill. You want to grill not steam your veggies.
Brush or ladle the marinade onto the vegetables several times while cooking. Regularly stir the veggies while cooking. Cook to desired texture. I like charred bits and pieces.
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