INGREDIENTS
1 head of broccoli flower, cauliflower, or the broc-flower cross*
Lemon or lime juice
1 teaspoon of dried herb mix (Italian, Greek, Asian, Mexican) (or 1 tablespoon fresh)
Optional: Barest pinch of sea salt
*a stalk of brussel sprouts can be substituted where the sprouts are sold still attached to the stalk -- cut the stalk into small sections for easy handling on the grill.
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DIRECTIONS
After the heat of summer the backyard grill is getting used again, and this is a very easy grilled vegetable, which can be used by itself, or as a component of a salad. Grill off to the side of the grill or on indirect heat while other foods such as steak or chicken are cooking.
Rinse the whole head well, do not pat dry. Remove any damaged parts. Trim the edge of the dried end off stalk. Cut head into 4 quarters make sure each quarter has a piece of the stalk (for stability). Grill 10-15 minutes, turning every 4-5 minutes. Remove from grill and immediately squeeze fresh lemon or lime juice over all. Serve either whole sprinkled with herbs, or cut first into smaller sizes and toss with herbs. Add the barest pinch of sea salt if desired. Serve immediately or keep warm until needed.
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