A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 2 pounds assorted vegetables, trimmed and halved or cut into 2-inch pieces (we recommend carrots, bell peppers, squash, zucchini, and red or sweet onions) 5 tablespoons olive

Madison County Championship Rodeo

Yield: 6 servings. 2 pounds assorted vegetables, trimmed and halved or cut into 2-inch pieces (we recommend carrots, bell peppers, squash, zucchini, and red or sweet onions) 5 tablespoons olive

Rosemary and Goat Cheese Strata

Yield: 6 servings. 2 pounds assorted vegetables, trimmed and halved or cut into 2-inch pieces (we recommend carrots, bell peppers, squash, zucchini, and red or sweet onions) 5 tablespoons olive

Yield: 6 servings.

2 pounds assorted vegetables, trimmed and halved or cut into 2-inch pieces (we recommend carrots, bell peppers, squash, zucchini, and red or sweet onions)
5 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon salt
¼ teaspoon pepper
1½ teaspoons dried oregano
1½ teaspoons garlic powder
¼ cup parsley leaves, chopped
Lemon wedges (optional)

Place the olive oil, lemon juice, vinegar, salt, pepper, oregano, and garlic powder in a large bowl. Whisk to combine. Add vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat a grill or grill pan to medium high or about 400°. Add denser vegetables like carrots to grill first. Cook for 3 to 4 minutes, then add the rest of the vegetables.

Cook vegetables for 3 to 5 minutes per side or until browned and tender. Place vegetables on a serving platter. Sprinkle with parsley and garnish with lemon wedges if desired.

This story was published on Jun 29, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.