Throwing some thick-cut seasonal vegetables on the grill along with meat makes an easy and delicious side. We enjoyed the veggies with spatchcocked chicken in our Eating Seasonally and Locally in Massachusetts Cultures Capsule.
CourseSide Dish
CuisineAmerican
Keywordamerican food, american recipes, grill, veggies
Ingredients
in-season local veggies
olive oil(enough to lightly cover cut veggies, and some to brush on the grill grates)
salt
Instructions
Wash and slice vegetables in a way that they a) don’t slip through the cracks of the grill and b) cook at relatively similar speeds. Per the photo of the chicken and veggies on the grill, that means spears or thin slices of zucchini and summer squash and chunks or thick slices of broccoli and cauliflower.
Place veggies in a large bowl and keep ready until just before ready to grill. Then toss with olive oil and salt until sufficiently covered, and add to the grill along with the chicken.
Watch carefully, flipping when cooked to your desired doneness.