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.
Ingredients:
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

Directions:
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.

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