A beautiful, bright array of vegetables were awaiting preparation. While the options were many, we decided to do some marinating and grilling to see what flavors we could unlock from items that don’t always hit the grate.
Vegetable prep:
For the watery vegetables, zucchini and eggplant, we salted cut slices of each and let them sweat for 20 minutes, and patted them dry. For the others, we cut them into slices and shapes and lightly soaked them in olive oil and salt.
Grilling and charring tips:
Start with a hot grill. Give the grill plenty of time to preheat. High heat helps vegetables sear and char before they have time to overcook.
Other seasoning ideas:
Smoked paprika, garlic powder, pepper, chopped parsley, and finished with fresh squeezed lemon juice. For some of the leftover vegetables, I cut and lightly sautéed them the next day with a little peach marinade (see below). It was a delicious second-day revival.
Sweet Potato and Chicken Kabobs with Peach Marinade:
For some protein, we tried a version of a kabob with slices of sweet potato, peach, onion, and chicken cooked on a Blackstone grill.
We experimented with sweet potato slices and sweet potato tater tots, too. Both of which worked, but some tater tots didn’t hold well to the kabob stick.
Of course, these veggies can be grilled without any sticks, which might be easier and just as tasty. Peaches are always wonderful on the grill, but we suggest you experiment with some different fruits and vegetables to find something just right for you.
These flavors all played so nicely together, and it was a perfect welcome to fall.
Marinade:
Our marinade was a cup of Peach Cider Vinegar (from Kroger) heated with ¼ cup of honey and added sea salt and pepper. We brushed this onto our different ingredients before grilling, and also saved some to add afterward.
By Anita Oldham | Photos by Melissa Donald unless noted.
P.S. You may also be interested in this article: Wrapped In Crust: Rustic Apple Pie
Leave a Reply