Celebrate dad by throwing his favorite meat on the grill. And take care of him by piling on the healthy veggies. Here’s a trio of tasty treats to please even a dedicated carnivores.
- 2 medium zucchini, sliced into thick strips
- 1 tbsp. extra-virgin olive oil
- 1/2 tsp. lemon zest
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 4 basil leaves, torn into medium pieces
- Preheat grill on medium-high. In a large bowl, toss zucchini with oil, lemon zest, and red pepper flakes. Season with salt and pepper.
- Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
- Using tongs, place zucchini on grill. Cover and cook, 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more.
- When zucchini is tender, remove from heat and garnish with basil and more red pepper flakes.
- 3 cloves garlic, peeled and chopped
- Leaves from 1/4 bunch parsley, chopped
- 1⁄4 cup fruity olive oil
- 1 1/2 lb. mushrooms, cleaned and trimmed
- Preheat the grill. Combine garlic, parsley, olive oil, and salt to taste in a small bowl.
- Grill mushrooms over medium-high heat, without turning, basting often with parsley oil, until done, 5–10 minutes. Use a grill basket to keep small mushrooms from falling through the grate.
Grilled Brined Vegetables
- 2 bay leaves
- 10 black peppercorns
- 1 cup unseasoned vinegar
- 1/4 cup sugar
- Pinch of crushed red pepper flakes
- 2 tablespoons salt, plus more
- 1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large
- 1 tablespoon olive oil
- Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
- Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes.