Chef and cookbook author Mei Li is a firm believer in creating tasty food from the ingredients we often leave untouched in the backs of refrigerators and kitchen cabinets. According to Li, ingredients like onions or scallions are actually really delicious grilled. When added to a sauce, grilled alliums can made for a great side dish or topping to a good burger.
Serves 4 to 6
2-3 pounds mixed alliums or other medium-weight vegetables (onions,scallions, fennel, summer squash, broccoli, asparagus, or peppers are all good options)
Olive oil, for drizzling
Salt and pepper
¼ cup of Mei Li’s Green Herb Sauce, or more as needed
- Prepare grill for cooking—you’ll want a medium-high fire for a charcoal grill and high heat for a gas grill—and make sure grill grates are brushed clean and lightly oiled. If you have a grill basket, cut the vegetables into large chunks. If not, keep them whole or halved. Toss vegetables in a big bowl with enough oil to lightly coat, then season with salt and pepper. Let sit while the grill heats or as you cook other food.
- Grill vegetables until lightly charred on both sides, working in batches if you need the space. This could take just a few minutes for thin vegetables like scallions or 4 to 6 minutes for sturdier vegetables. As vegetables come off the grill, return them to the oiled bowl. Once everything is cooked, stir in ¼ cup of Green Herb Sauce. Add more if needed to coat all the vegetables and season with more salt and pepper to taste.
Recipe ByMei Li, Raleigh, North Carolina