Chef Iraj Fernando's Backyard Grilled Vegetable Recipe

Ingredients:

• 1 pound of asparagus, trimmed and diagonally cut into 2 inch pieces
• 1 pound of sweet mini peppers, stemmed, seeded and halved lengthwise
• 2 medium zucchinis, diagonally cut into 1/2 inch half moons
• 2 tablespoons of extra-virgin olive oil
• 3 cloves of garlic, finely chopped
• 3/4 teaspoon of salt
• 1/4 teaspoon of ground pepper
• 2 tablespoons of unsalted butter, softened 
• 1 tablespoon of chopped fresh flat leaf parsley
• Optional: 1 teaspoon of chopped fresh chives

Directions:

1. Preheat a gas grill to medium-high (400-450 degrees F)
2. Toss all the vegetables: asparagus, mini peppers, zucchini, oil, garlic, salt, and pepper in a large bowl until evenly coated.
3. Place the vegetables on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
4. Stir butter, parsley, and chives together in a small bowl. Combine with vegetables.

Here, you have asparagus, mini peppers, and zucchini together with a hint of garlic and optional rand butter. Delicious!

Enjoy!!!

Have any questions? Get in touch and connect with Chef Iraj:

Iraj’s LinkedIn Profile

linkedin.com/in/iraj-fernando-86a46121

Phone

• 7087285948 (Work)

Email

chefeye@sbcglobal.net