Teresa's Recipes
Lavender and Rosemary Infused Grilled Vegetables
Experience a symphony of flavors with this recipe, where garden-fresh vegetables meet the rustic charm of Provence. By grilling, the vegetables unlock a smoky depth to their natural sweetness, which harmonizes beautifully with the fragrant bouquet of lavender and rosemary. A simple yet exquisite side dish that transports you straight to a sunny day in the French countryside.
Ingredients
- to taste Salt and pepper
- 1 tablespoon Dried lavender
- 2 tablespoons, finely chopped Fresh rosemary
- 3 tablespoons Olive oil
- 1 large, sliced into 1/2 inch rings Red onion
- 1 large, cut into 2-inch pieces Red bell pepper
- 1 large, sliced into 1/2 inch thick rounds Yellow squash
- 1 large, sliced into 1/2 inch thick rounds Zucchini
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 120
- Fat: 7g
- Carbs: 13g
- Protein: 2g
- Sodium: 300mg
- Sugar: 7g
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine the zucchini, yellow squash, red bell pepper, and red onion.
- Drizzle the olive oil over the vegetables. Toss until they are evenly coated.
- Sprinkle the finely chopped rosemary, dried lavender, salt, and pepper over the vegetables. Toss again to distribute the herbs and spices evenly.
- Arrange the vegetables in a single layer on the grill. Avoid overcrowding to ensure even cooking and those delightful char marks.
- Grill the vegetables for 10-15 minutes, or until they are tender and slightly charred. Turn them occasionally for even grilling.
- Remove the grilled vegetables from the heat. Let them rest for a couple of minutes before serving to allow the flavors to meld together. Serve hot as a delightful side dish.
Tips
- Choose fresh and firm vegetables for the best grilling results.
- Feel free to experiment with other vegetables like eggplants, asparagus, or mushrooms.
- The dish pairs well with grilled poultry or fish.