BBQ Broccoli and Cauliflower? My Son's Recipe! Recipe #206611
My son is a "graduated chef" from college, and requested that he "cook" for his family on a visit home last fall. I expect that to show the "Old Duffer" that there are in fact, ways to "do the impossible" and grill broccoli and cauliflower, he ran up these "kebabs" for us, and trust me, they were sensational!
"Good" restaurant grade, you might want to season with "Chinese 5 Spice Mix"...
by John DOH
1 hour | 15 min prep
SERVES 6 -8
the marinade
- 4 ounces rice wine vinegar
- 8 ounces vegetable oil
- 1 ounce fine chopped garlic
- 2 teaspoons dried thyme
- 1 tablespoon salt (I'd use Sea Salt)
- 1/2 teaspoon pepper
The Vegetables
- 12 button mushrooms
- 12 cherry tomatoes or grape tomatoes
- 12 large broccoli florets
- 12 large cauliflower florets
- 1 large bell pepper, sliced in 12 pieces (red or green)
- 1 large vidalia onion, cut into 24 pieces
- 6 ounces zucchini
- 6 ounces yellow squash
- Combine the marinade and set aside.
- Cut zucchini and squash to 1/2-inch semi circles.
- Blanch and refresh zucchini, squash, onion, cauliflower, broccoli and pepper.
- Drain thoroughly, and mix, with mushrooms into marinade.
- Allow to soak for 30-45 minutes.
- Spear onto soaked bamboo skewers (with tomatoes!).
- Grill at high heat until done, turning frequently.
- Delicious!
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5 stars