GRILLED VEGETABLES in FOIL
Who says a grill is just for meat?
Hands-on time: 20 minutes
Time on grill: 20 – 25 minutes
Makes 5 cups, easily doubled for a crowd
SOY GINGER VINAIGRETTE
2 tablespoons vegetable oil (see TIPS)
1/2 teaspoon olive oil
1 tablespoons soy sauce
1/2 tablespoon garlic
1/2 tablespoon fresh ginger (or 1/2 teaspoon ground ginger)
1 teaspoon kosher salt
Freshly ground pepper
VEGGIES (about 8 cups total)
2 ribs celery, 1” pieces on diagonal
2 carrots, 1” pieces on diagonal
4 ounces fresh mushrooms, washed (see TIPS) and trimmed, caps broken into pieces
1/2 red onion, peeled, cut in 5 pieces
1/2 red bell pepper, cut into 5 strips
1/2 head broccoli, stems peeled and cut into rounds, tops cut into florets
1/4 head red cabbage (my favorite!), cut in small wedges
Preheat grill. Whisk vinaigrette ingredients in a large bowl.
Wash and drain vegetables before slicing (see TIPS). Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)
Tear two foil sheets about 11×18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately.
