Nothing intimidates the intermediate cook like a grill, especially when it comes to veggies. Thankfully, Jenna Sneed, owner and chef of vegetarian restaurant Fresca on Addison, can help us master the art of fresh ingredients.
Jenna Sneed, chef of vegetarian bistro, Fresca on Addison.
Asparagus
Trim off the ends and lightly toss the spears in quality olive oil and sea salt. Rest them directly on the grill grates until sizzling, yet still plump, about three minutes. Food continues to cook after it leaves the grill, so remove your handiwork just before the desired done-ness.
Watermelon
Cut fresh watermelon into 1-inch pieces, rind on or off, and brush the pulp with the oil of your choice. Place the watermelon pieces on indirect heat for up to 2 — and no longer than 4 — minutes, and let them rest before consuming.
Get your fresh food on! These grilled veggies and fruits make delicious summer side dishes. (Photo by: Fred + Elliot Food Styling & Photography)
Mixed Vegetables with Chimichurri
Cut zucchini, yellow squash, bell peppers and red onions into 1-inch pieces. Thread them onto metal or water-soaked bamboo skewers, intermittently with whole cremini mushrooms and cherry tomatoes. Grill the skewers about three minutes on each side. (See Jenna's chimichurri recipe below)
Peaches
Cut peaches in half with the skin on; peaches are delicate, so the skin stops them from falling apart. Brush each half entirely with butter, or Earth Balance if vegan, and grill for 4 minutes on indirect heat on each side. Sweeten the deal with a drizzle of honey, agave or Greek yogurt.
JENNA SNEED’S CHIMICHURRI
• 1 cup of cilantro, packed
• 1 cup of parsley, packed
• 3 cloves of garlic, minced
• 3 tablespoons of red wine vinegar
• 2 teaspoons of salt
• 3/4 cup of olive oil
Add all of the dry ingredients and red wine vinegar to a food processor and purée.
Add the olive oil, slowly, until you reach a thick but pourable consistency. ENJOY!
