EFK Kitchen Ready
EFK Tuscan Grilled Vegetables
Charred zucchini, yellow squash, peppers, and red onion seasoned with garlic and Tuscan herbs, finished with balsamic or lemon for a simple vegetable side with real grilled flavor.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Cut the vegetables into similar-thickness pieces so they cook at the same rate.
- Toss with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Heat the BlueStar griddle or outdoor grill over medium-high to high heat.
- Cook vegetables in batches without crowding until they develop good char and are tender while still holding their shape.
- Transfer to a platter and finish with balsamic vinegar or fresh lemon juice. Taste and adjust seasoning before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar 24-inch griddle or outdoor grill; tongs.
Food safety & storage
Wash produce before cutting. Refrigerate cooked vegetables within 2 hours and use within 3–4 days.
Leftovers & make-ahead
Refrigerate up to 3–4 days. Reheat in a hot skillet or serve cold or at room temperature after proper refrigeration.
View this recipe on the original EFK website ↗