Restaurant: LongHorn Steakhouse
Produce: rosemary sprigs, zucchini, red onion, red peppers, asparagus, Portobello mushroom
Seasonings: salt, pepper, onion powder, garlic powder
Other: olive oil, Balsamic vinegar
Cooking Method: grill
Prep Time: 20 Minutes
Cook Time: 7 Minutes
Total Time: 27 Minutes
Serves: 4
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Ingredients:
1 large red onion
2 large red peppers
1 bunch asparagus
2 large caps Portobello mushroom
olive oil
Balsamic vinegar
salt – to taste
pepper – to taste
1 tsp. onion powder
1 tsp garlic powder
3 sprigs rosemary (optional)
Procedure:
1. Wash vegetables under cold running water and pat dry.
2. Cut zucchini in ½" thick diagonal planks.
3. Snip off the woody ends of the asparagus leaving approximately 6" spears.
4. Stem and seed the pepper and cut into 4 quarters.
5. Skin the red onion and cut into ½" thick slabs.
6. Leave Portobellos whole as these will be sliced after grilling (remove stem).
7. Line the vegetables on a tray and brush both sides with olive oil and season with salt, pepper, onion powder and garlic powder.
8. Place vegetable on a hot, oiled grill and don’t move for 5 minutes to ensure nice grill marks. Add a few sprigs of rosemary on grill for extra flavor. Turn vegetables once and remove after 2 minutes.
9. Transfer to serving platter; discard any leftover rosemary. Slice Portobello’s into ½" long strips.
10. Drizzle olive oil and balsamic vinegar on vegetables and serve immediately.
2. Cut zucchini in ½" thick diagonal planks.
3. Snip off the woody ends of the asparagus leaving approximately 6" spears.
4. Stem and seed the pepper and cut into 4 quarters.
5. Skin the red onion and cut into ½" thick slabs.
6. Leave Portobellos whole as these will be sliced after grilling (remove stem).
7. Line the vegetables on a tray and brush both sides with olive oil and season with salt, pepper, onion powder and garlic powder.
8. Place vegetable on a hot, oiled grill and don’t move for 5 minutes to ensure nice grill marks. Add a few sprigs of rosemary on grill for extra flavor. Turn vegetables once and remove after 2 minutes.
9. Transfer to serving platter; discard any leftover rosemary. Slice Portobello’s into ½" long strips.
10. Drizzle olive oil and balsamic vinegar on vegetables and serve immediately.
Restaurant: Longhorn Steakhouse
Recipe Type: Authentic
Recipe Author: Longhorn Steakhouse
Original Photograph By: Longhorn Steakhouse
Source: http://www.longhornsteakhouse.com/recipe/grilled-vegetables/prod440007
Recipe Type: Authentic
Recipe Author: Longhorn Steakhouse
Original Photograph By: Longhorn Steakhouse
Source: http://www.longhornsteakhouse.com/recipe/grilled-vegetables/prod440007
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