I got out my old Veggie Grill Basket and grilled off a medley of veggies seasoned with herbes de Provence and EVOO. Veggies included broccolini, bell peppers, Chinese cabbage wedges, pearl onions and carrot chunks. The onions and carrots were parboiled separately for a few minutes before grilling to insure doneness. The basket is needed for this dish in that the veggies are all cut to bite size and all need to be tossed now and then to grill evenly over medium high heat.
Ready on the side were a dozen shrimp doused in lemon pepper oil. With the vegetables about done, they were pushed aside to make room on the hot bottom of the basket for the shrimp. Zot! The shrimp were done in about 3 minutes. Indeed, the whole mess was ready to serve in about 15 minutes.
Of course, the vegetables and shrimp could be seasoned Asian-style using
soy sauce-based seasonings, as you might choose for a wok stir fry.
We’ve had the grill basket for years, so I don’t know were you might
find one, but I would start with Sur La Table.
