Grilled Vegetable Platter with Lemon-Marjoram Vinaigrette
Zest and juice of 2 lemons
1/2 cup extra virgin olive oil, plus more for grill
1 tablespoon chopped fresh marjoram
Freshly ground black pepper
1 pound zucchini, trimmed and cut into 2-inch chunks
1 pound summer squash, trimmed and cut into 2-inch chunks
4 small red onions, trimmed and cut in half through the root (cut onions into quarters if they are medium-sized)
4 ears corn, husked and snapped in half
4 to 8 jalapeños, tops trimmed
Preheat a gas grill or grill pan to medium-high, or prepare a charcoal grill for direct cooking.
Combine the lemon zest and juice in a small bowl and season generously with salt and pepper. Slowly whisk in 4 tablespoons of olive oil to create a vinaigrette. Taste, adding another tablespoon of olive oil if it is too acidic. Stir in the marjoram and taste for seasoning, adjusting salt and pepper as you see fit. Set aside.
Place all the vegetables in a very large bowl. Drizzle the vegetables with 3 tablespoons olive oil and season very generously with salt and pepper.
Once grill is hot, pour a couple of tablespoons of oil onto a waded paper towel. Using long handled tongs, quickly run the paper towel over the grates to oil them. This will keep the vegetables from sticking while they cook.
Place vegetables directly onto hot grates. Grill until they are tender with nice grill marks, turning vegetables on all sides using long handled tongs, about 5 to 10 minutes. Lower the heat if vegetables char too quickly. Every grill is different so watch carefully (hence the range in cooking times).
zucchini – I like the way two-inch chunks of zucchini grill. they don’t go to mush or fall apart, but be sure to sear them on all sides
summer squash – the patty pan variety of squash are fun to cook and hold up well on the grill
red onions – cook the cut side of the onion, first, then turn it over onto the round side. if the round side of the onion chars just peel it off and discard it
corn – don’t focus so much on making sure it’s “done” but rather cook it until you’ve got some kernels with a nice char
jalapeños – grill until skin is charred and blistered
Transfer grilled vegetables to a platter. Serve vegetables with the bowl of vinaigrette on the side.
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