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Jane’s Grilled Vegetables

From the recipe box West End Farmers Market Favorite Recipes by West End Farmers' Market

Introduction

My friend Jane Miller taught me this recipe. Jane lives in Berkeley California, and we have known each other for twenty years. From Jane I learned the graciousness of welcoming spontaneous visitors with a pot of tea or a glass of wine and comfortable munchies. Her house was always a haven of warmth and generosity. She made this recipe two years ago for an outdoor birthday party and I promptly brought it home to Virginia and made it my own. Everyone thinks I am a culinary genius when they taste this, but really, it is Jane’s genius.

This recipe takes about twenty minutes to grill in my oven, but my oven is crazy weird. It only took Jane a little over 10 minutes in her oven. I usually start and finish this in about fortyfive minutes

Ingredients

	~	Ingredients for 1 bowl of Grilled Vegetables that will feed 4 to 6 people:
	~	Seasonal vegetables including:
	3	potatoes
	4	carrots
	1	onion – red or white
	2 to 3	squash medium
	2 to 3	zucchini
	1	Broccoli
	1	Cauliflower
	½	Eggplant
	1 to 2	Peppers – red, green, or yellow
	~	Sea Salt or rock salt to taste
	~	Old Bay Crab Seasoning to taste
	~	Ground pepper to taste
	2 to 3	Tbsp. Olive Oil
	~	Choose no more than four different vegetables for this dish and three will do just fine. Potatoes and onions provide a nice solid base to build the rest of the recipe around.

Steps

Preheat the oven to high broil
Cut the vegetables into approximately one inch chunks and place in large bowl. Pour the olive oil into the bowl and mix the vegetables in the oil until well coated.
Lay the Vegetables out on a cookie tray, lined with foil, one layer deep only and not too close together.
Sprinkle the rock or sea salt over the vegetables. Don’t be stingy, it is the salt that makes the vegetables hum with goodness.
Shake pepper over the vegetables sparingly
Shake Old Bay Crab Seasoning liberally over the vegetables.
Place on the top shelf of the oven, so they can get brown on top. Check after about seven to ten minutes and turn vegetables over. Don’t worry about getting all the vegetables, it will all taste really good anyway you do it.
Take out when you can stick a fork in the potatoes or the vegetables are nice and hot with some browning taking place. The vegetables can still be crispy – it is not important to thoroughly cook anything but the potatoes.
Place in a bowl and serve hot, warm or cold. They always taste good. The salt and seasonings, combined with the vegetables, should make your tastebuds hum with pleasure. If you have under-salted or seasoned, just add some, if you have over-seasoned, eat it anyway and make the dish better the next time.

This content is from the West End Farmers Market Favorite Recipes collection by West End Farmers’ Market.

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I recommend this recipe

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