Comida Kraft
Recipe Box

Mixed Grill of Summer Vegetables

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What You Need

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Make It

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  • 1. Have ready a large bowl of cold water to which you have added the lemon juice. Working with 1 artichoke at a time, snap off a few of the tough outer leaves until you reach the pale green inner leaves. Cut off a small piece from the stem end, and trim off the thorny leaf tops with a serrated knife. Cut the artichokes in half lengthwise. With a small spoon, scoop out the fuzzy choke. As each artichoke is trimmed, drop it into the lemon water to prevent discoloration.
  • 2. Bring a saucepan three-fourths full of water to a boil. Add the artichokes and boil for about 5 minutes. Drain and set aside.
  • 3. Snap or trim off the touch ends of the asparagus, then, if desired, peel the bottom third of each spear with a vegetable peeler or paring knife.
  • 4. In a large, nonreactive bowl, whisk together the orange juice, oil, thyme, and salt and pepper to taste. Add the artichokes, asparagus, squashes, green onions, eggplant, and bell pepper and toss to coat evenly. Let stand at room temperature for 2 hours. Drain just before grilling.
  • 5. Prepare a charcoal or gas grill for direct grilling over medium-high hear. Oil the grill rack.
  • 6. Arrange the vegetables directly over the heat elements, adding and removing them according to the length of cooking time. Start with the artichokes and eggplant (about 10 minutes), followed by the pepper and squashes (5-6 minutes). Finally add the onions (4-5 minutes) and the asparagus (2-4 minutes). To ensure even cooking, turn the vegetables once or twice during grilling, and cook them until tender or tender-crisp, depending on the type of vegetable.
  • 7. Arrange all of the vegetables decoratively on a platter and serve hot or at room temperature.


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