Grilled Vegetables with Garden Herb Gremolata from Woodloch Pines

Visit The Lodge at Woodloch in Hawley, a world-class spa destination where Executive Chef Josh Tomson of Tree Restaurant,  prepares Grilled Vegetables with Garden Herb Gremolata, a fantastic recipe for your summer barbecue.

Grilled Vegetables with Garden Herb Gremolata by Executive Chef Josh Tomson.
Chef's Selection of Seasonal Vegetables (cut into slices)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup olive oil
1 tablespoon grated lemon zest
1 garlic clove,  minced

For the Garden Gremolata:  Finely chop and combine cilantro, rosemary, thyme, oil, zest and garlic.  Stir, and set aside.
Season sliced vegetables with 1 tablespoon olive oil, salt and pepper and let sit for 5 minutes at room temperature.  Grill vegetables for 2-4 minutes.  Remove from grill, arrange on a platter.   Drizzle with garden herb gremolata.  Serve warm or chilled.
Gremolata is great with roasted or grilled fish and meat, fingerling potatoes and vegetables.


Get every new post delivered to your Inbox.

Join 87,463 other followers