Grilled Vegetables
Author: Kitchens
  • 12 small leeks; cleaned
  • 12 baby carrots
  • 12 baby turnips cut larger than 2" in diameter
  • 4 small yellow crookneck squash; cut into 1/4" slices
  • Herb butter; see Recipe
  1. Bring 2 quarts of water to a boil. Blanch leeks for 7 minutes. Remove and place in cold water until cool. Drain and dry. Peel carrots and blanch in boiling water for 3 minutes. Place in cold water until cool. Drain and dry.
  2. Heat grill and place vegetables on grate. Turn continuously until lightly grilled and warm throughout (about 3 to 4 minutes). Place on a serving plate, and dot with Herb Butter.
Yield: 6 servings.
Recipe by Recipes at