Name: Grill Basket "Stir-Fry" Vegetables
Yield: Serves 6
Ingredients: 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; 1 pound asparagus, trimmed and cut into 2-inch pieces; extra-virgin olive oil; salt and pepper; chopped herbs

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Grill Basket "Stir-Fry" VegetablesSusan Spungen

This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start. Move them to a cooler part of the grill to keep warm once theyre done. Grill baskets of all shapes and sizes are available in grocery stores or cooking shops.

Recipe notes

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