I blanch quickly then dry and toss with olive oil and any herbs I may want to season. Then put on grill ...indirect heat till almost done, on direct heat to finish and get grill marks/char flavor.
i usually marinade them in olive oil & herbs/spices, and layer them on a baking sheet to roast at 400 F.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)