Photo Credit
Vezzani Photography/www.shutterstock.com
Yield
8-10 servings
Category
Course
Preparation Method
Sources
Vegetables
Ingredients
2 tablespoons salt, plus extra for vegetables
1 pound baby carrots
1 pound whole baby zucchini
1 pound whole baby pattypan squash
Olive oil
Freshly ground black pepper
Garlic–Saffron Butter (see accompanying recipe)
Garlic–Saffron Butter
Ingredients
1/2 cup dry white wine (such as Pinot Grigio)
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 large garlic clove, minced
1 cup (2 sticks) unsalted butter, softened
1-1/2 teaspoons minced fresh parsley
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
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I grill fresh veggies all the time and have for years, nothing beats having the whole meal grilled! Instead of using baby anything, just slice the veggies lengthwise about 1/4-1/2-inch thick, spray with canned spray, (canola is healthy!)and grill. no finer way to have freshness from the garden unless it's raw!! been cooking this way for over 30yrs!! ;-}