The luscious, caramelized flavor of grilled vegetables is enhanced by the rich, aromatic taste of melting Herb Butter, making this an exceptional side dish.
Author: Epicurus.com Kitchens
Recipe type: Vegetables
- 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
- 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.
- 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.