Hey, What’s Cookin’?
It’s Memorial Day–a day of remembrance of the brave men and women who have fought and died for our freedom. Pause and take a moment to acknowledge the freedoms you enjoy in this country because of their ultimate sacrifice.
Memorial Day also happens to be, unofficially, the start of the summer grilling season. While you’re grilling a choice array of proteins for your family and friends, throw some vegetables on the grill as well. Grilled vegetables take on a tantalizing smoky, carmelized flavor that just can’t be duplicated in the kitchen. If you haven’t already, invest in a grill basket to make grilling vegetables fuss-free. Once you taste this grilled broccoli and cauliflower, you’ll want to expand your grilled veggie repertoire!
Grilled Broccoli & Cauliflower
Adapted from a recipe by Sam Sifton of the NYT
- 3 tablespoons reduced-sodium tamari, reduced sodium soy sauce, or Bragg’s Aminos
- 3 tablespoons good quality balsamic vinegar
- 1 tablespoon safflower oil, plus more for drizzling
- 1 head broccoli, about 2 pounds; washed, dryed, cored and cut into 1-inch florets, stems peeled and halved
- 1 head cauliflower; about 2 pounds; washed, dried, cored, and cut into 1-inch florets
- salt, to taste (optional)
- hot sauce, to taste (optional)
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
- Place the broccoli and cauliflower in a very large glass bowl or pan, add 1 tbs water, cover with plastic wrap, and microwave on high for 2 min. Remove from microwave and remove plastic wrap.
- In a smaller bowl, whisk together the tamari or soy sauce with the balsamic vinegar. Add the safflower oil while whisking vigorously. Add the broccoli & cauliflower and toss to coat thoroughly. Set aside until ready to grill–refrigerate if grilling time is more than 1 hour away.
- Place an oiled grill basket on the grill and add the vegetables to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes.
- IF YOU DON’T HAVE A GRILL BASKET place the florets on a foil-lined baking pan and bake at 400 degrees F for 20-25 minutes.
- Transfer the cooked veggies to a platter, drizzle with a little more olive oil if needed, and salt to taste. Add a dash or two of hot sauce if you like the heat!
Notes: You can use all types of vegetables – cauliflower florets, zucchini chunks, squash, eggplant, sliced carrots, onion wedges, asparagus spears, etc.
Photograph via Because I Like Chocolate