Grilled Seasonal Vegetables with Infused Oils
Recipe GLPRb7618f8bcfea15
Create aromatic infused oils by gently heating your choice of canola or extra virgin olive oil with a blend of dried herbs and spices including garlic powder, paprika, oregano, thyme, marjoram, chives, lemon peel, and bay leaf. Once cooled and strained, brush these flavorful oils onto fresh seasonal vegetables and grill them until tender and caramelized. This simple yet elegant preparation brings out the natural sweetness of vegetables while infusing them with savory, herbaceous notes. The infused oil can be prepared ahead and stored refrigerated for convenient use throughout the month.
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Ingredients
1 cup Canola oil or extra virgin olive oil
2 teaspoons Garlic powder
2 tablespoons Hot Hungarian paprika
1 teaspoon Dried oregano leaves
2 tablespoons Dried thyme leaves
1 teaspoon Dried marjoram leaves
1 teaspoon Dried chives
1 teaspoon Dried lemon peel
1 Bay leaf
Seasonal vegetables (such as zucchini, bell peppers, eggplant, summer squash, asparagus, or mushrooms)
Directions
In a small saucepan, combine your choice of oil with the garlic powder, paprika, oregano, thyme, marjoram, chives, lemon peel, and bay leaf. Place over medium-low heat and warm until the mixture just begins to bubble gently. Immediately remove from heat and allow to cool completely to room temperature.
Once the infused oil is cool, carefully pour it through a fine mesh strainer lined with cheesecloth to remove the solids. Transfer the strained oil to a clean storage container and refrigerate until ready to use. The infused oil can be stored refrigerated for up to one month. Bring to room temperature before use on vegetables.
Preheat your grill to very high heat. While the grill reaches temperature, prepare your seasonal vegetables by cutting them into uniform, grillable pieces such as spears, rounds, or halves depending on the vegetable.
Brush the prepared vegetables generously with the infused oil on all sides. Place them on the hot grill and cook until they develop light char marks and become tender. Since different vegetables cook at different rates, monitor each piece closely and remove them from the grill as soon as they reach desired tenderness, typically 2–5 minutes depending on the vegetable thickness.
Transfer the grilled vegetables to a serving platter and serve immediately while hot. Drizzle with any remaining infused oil if desired.
