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Planked Mediterranean Vegetables Print Email


Planked Mediterranean Vegetables
Serves 6-8

¼ cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 zucchini, cut into 1 inch cubes
2 yellow squash, cut into 1 inch cubes
1 red onion, cut into 1 inch pieces
1 cup baby carrots
8 oz. button mushrooms, halved
5 cloves garlic, coarsely chopped
10 cherry tomatoes
¼ cup fresh mixed herbs, chopped (basil, rosemary, and chives)
salt and pepper
½ cup feta cheese, crumbled
2 15" soaked Sautee Cedar Grilling Planks

Preheat grill to 350F. Combine oil through honey in a small bowl; pour over vegetables (zucchini through garlic) and toss gently. Sprinkle with salt and pepper. Place two soaked planks on hot grill and close lid. Heat planks for 5 minutes or until light smoke develops. Spread vegetables on hot planks and grill over indirect heat for approx. 20 minutes, until vegetables almost done. Add cherry tomatoes to vegetables and grill 2-3 minutes until vegetables are tender. Remove vegetables from grill and place in large bowl. Gently toss with fresh herbs, salt and pepper, and feta cheese.
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