Preparation:
MIX oil and broth.
WASH (thoroughly) vegetables in cold water.
DRY the leaves with paper towels.
SPRINKLE with a mixture of oil and broth.
GRILL on medium heat, occasionally basting with oil and broth until tender crisp.
REMOVE.
KEEP warm until ready to serve.
Notes: Do not overcook. Vegetables will continue to cook after being removed from the heat. Slightly under cooking is ok.
SUBSTITUTES:
Napa cabbage
Leeks cut in 1 in circles (white parts only)
Whole scallions
Sweet onions quartered and separated |