With some beautiful piece of meat, you have to have some delicious vegetables. And we are going to grill these vegetables. Grilled vegetables taste so different from the cooked variant, and it is easy to do.
We pre-cook the carrot and parsnip because they are harder than the other vegetables that we are going to grill. You can skip this cooking by cutting them a little thinner, but then the vegetables are different sizes.
You don’t cook the carrot and parsnip very long. A few minutes is enough.
Cut the rest of the vegetables into the same size as the carrot and parsnip. This way, they don’t fall between the bars of the grid.
A few weeks back, we had grilled zucchini, and we seasoned it with chimichurri. We tried to convert the ingredients of chimichurri into a dry variant so that we could make it into a dry rub. And we succeeded too.
We grill the vegetables in a grill basket. This basket is not only suitable for veggies, but you can also put fish, chicken wings, or hamburgers in it. The advantage of the basket is clear, of course. You keep everything together, and you can turn everything in one go.
You need a large area for grilling. You can grill the vegetables after you cooked the meat and it is resting.
The vegetables are ready when they are soft with some excellent grill marks. Let them cool a little so that you can mix them with the dressing without burning your hands.
The dressing is effortless to make. As it should. A little sharp because of the mustard and creamy from the mayonnaise. Not all the vegetables have to be healthy, right?
- 2 zucchini
- 2 large carrots
- 2 large white onions
- 10 chestnut mushrooms
- 2 parsnips
- 2 tbsp olive oil
For the dry rub
- 3 tbsp dried oregano
- 3 tbsp dried basil
- 2 tbsp dried coriander
- 2 tbsp dried thyme
- 2 tbsp pimentón (smoked paprika)
- 1 tbsp coarse salt
- 1 tbsp freshly ground black pepper
- 2 tsp granulated garlic powder
- 1 tsp chili flakes
For the dressing
- 1 tbsp coarse mustard
- 1 tbsp mayonnaise
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- salt and pepper to taste
- Make the dry rub by grinding all parts in a mortar and pestle to an equal coarseness.
- Place a large pot of water on the fire.
- Peel the parsnip and scrape the outside of the carrot with a knife.
- Cut the carrot and parsnip into cubes of 3 cm (1 inch)
- Throw the cubes in the boiling water and cook them for 3 minutes. Then let them cool.
- Cut the rest of the vegetables to the same size as the carrot and parsnip.
- Put them in a large bowl together with the cooked carrot and parsnip.
- sprinkle the vegetables with olive oil and with a large tablespoon of the dry rub. Mix everything together.
- Prepare the barbecue for grilling.
- Throw the vegetables into the basket and grill both sides until the vegetables are soft and have beautiful grill marks. Meanwhile, make the dressing by mixing all parts.
- Mix the dressing with the grilled vegetables and serve immediately.