6 Grilled Summer Veggies

Broccolini

1. Toss with oil, then season with the salt and pepper
2. Grill until charred, finish with lemon & Parmesan

Cabbage

1. Cut cabbage into 6 wedges, keeping a bit of the core attached
2. Use some of the oil to lightly oil, then grill over medium-high heat, 4-6 minutes a side until beautifully charred on both sides
3. While it cooks, combine remaining oil, lemon juice, Worcestershire, Dijon, garlic and parm - mix well
4. Melt butter in a small pan, add pank and cook, stirring constantly until golden brown - set aside
5. Serve finished cabbage with dressing, crispy panko, extra Parm and a few grinds of pepper

Sweet Potatoes

1. Boil sweet potatoes whole, until just tender - small: 20-25minutes / medium: 25-35 minutes
2. While they cook, melt butter in a small pan and add miso, soy and honey - mix well and set aside
3. When the potatoes are done, you're looking for a knife to slide in with just a little resistance, then drain and let them steam dry for 5-10 minutes
4. Slice them in half lengthwise, brush the cut sides with olive oil (or melted butter), season with kosher salt and pepper
5. Grill cut-side down first over medium-high heat 4-6 minutes, turning 45 degrees halfway until you get deep grill marks and plenty of caramelization
6. Flip and grill the skin side another 2-3 minutes, just to warm through
7. Remove, brush with reserved glaze and finish with some flakey salt

Carrots

1. Cut the green tops off the carrots, but leave ½ inch to make them look fresh without getting in the way
2. Boil in well-salted water for 5-7 minutes - until still firm, and a knife goes in with noticeable resistance - about 70% cooked then drain andlet them steam dry for a few minutes
3. Lightly coat with cooking spray, season with salt & pepper and grill over medium-high heat 6-8 minutes total, turning every couple of minutes - you want nice blistering and a little char on multiple sides
4. Finish with a drizzle of hot honey and toasted pistachios

Trumpet Mushrooms

1. Take a thin slice off the bottom to clean them up, then slice them in half lengthwise, and score the cut side in a shallow crosshatch pattern
2. Lightly oil, season with salt & pepper and grill cut side down 4-5 minutes
3. While they cook, combine remaining ingredient in a small pan over low heat until everything blends together
4. Flip the mushrooms, and start brushing with the sauce - give em another 2-3 minutes on this side
5. Remove, plate and brush with more sauce, finishing with a little flakey salt

Baby Peppers

1. Lightly oil the green onions and cook, over a medium high grill until nicely charred - remove and cut into 1 inch peices
2. Put green onions, parsley, cilantro, garlic, lemon juice, vinegar, oil and salt & pepper in a small mixer and blend until smooth
3. Keep the pepper whole, toss them in some sauce and cook over medium high heat (adding a little more sauce as you go) until the skins blistered and blackened in spots, but the pepper still hold their shape. As they cool, they'll soften a bit more.
4. Remove, plate brush once more and serve