While I am certain Jake and I are not the first people to ever grill their veggies, we stumbled upon this means of cooking by accident. We invited some of our family over for dinner last night and were planning to roast Cilantro-Lime Chicken and asparagus. I had planned on roasting everything together, until I realized that only the chicken was going to fit in the oven. Oops. So, Jake suggested we grill the asparagus instead. Sounded good to me, I like anything that ends up with grill lines on it. Turned out to be our best accident yet!
I didn’t take photos the first night we did this, but luckily we had some leftover asparagus and ended up grilling it two nights in a row. There is no printable recipe for this, since it’s more of a technique, so here goes!
1. Prep your asparagus. Break the ends off (just snap the bottoms using your hand and they will naturally break one to two inches off the bottom) and rinse thoroughly. Or not so thoroughly. Whatever floats your boat.
2. Add asparagus to a large Ziploc bag.
3. Toss in your cooking oil of choice and your favorite veggie seasonings. (Tonight, we used avocado oil, a bit of sea salt, and lemon pepper.)
4. Zip the bag shut, and shake it all around to distribute the yummy flavors evenly.
Remove. Eat. Enjoy.
Next on my wish list is one of these Grill Roasting Pans from Crate & Barrel!
Have you grilled your veggies? Let us know your tricks!
Happy eating :) Joey