Grilled Vegetables

For the carrots

1. Cut the carrot tops down to half an inch and trim the bottom tips.

2. Parboil the carrots in a pan of boiling salted water until slightly tender but still firm, 5–7 minutes.

   Then 5 min of waiting

3. Drain the carrots and let them steam dry.

For the sweet potatoes

4. Parboil the sweet potatoes whole in boiling water until a knife goes in with slight resistance, 20–25 minutes.

   Then 20 min of waiting

5. Drain the sweet potatoes, let them cool slightly, then cut each in half lengthwise.

For the sauce

6. Melt the butter in a pan over medium-low heat.

7. Stir in the white miso, soy sauce, and honey until smooth, then set aside off the heat.

For the carrots

8. Lightly spray the parboiled carrots with oil, season with salt and pepper, and place on a hot grill over medium-high heat.

9. Grill the carrots, turning occasionally, until charred in spots, 6–8 minutes.

   Then 6 min of waiting

10. Remove the carrots, drizzle with hot honey, and sprinkle with toasted chopped pistachios before serving.

For the sweet potatoes

11. Place the sweet potatoes cut-side down on the grill over medium-high heat and sear for 2 minutes.

12. Turn the sweet potatoes 45 degrees to create crosshatch grill marks and grill for another 2 minutes.

13. Flip skin-side down and cook for 1 minute to warm through.

14. Remove from the grill, brush generously with the miso-butter glaze, and finish with coarse salt.

For the broccolini

15. Drizzle the broccolini with olive oil and season generously on both sides with salt, pepper, and garlic powder.

16. Place the broccolini on a hot grill over medium-high heat and cook for 2–3 minutes.

17. Flip and grill the other side until tender and charred around the edges, 3–4 minutes.

    Then 3 min of waiting

18. Transfer to a plate, grate fresh lemon zest over the top, and finish with finely grated Parmesan.

For the dressing

19. Whisk together the olive oil, lemon juice, Worcestershire, Dijon mustard, pressed garlic, Parmesan, salt, and pepper in a bowl.

For the croutons

20. Melt the butter in a pan over medium heat, stir in the panko breadcrumbs, and cook until golden brown and crispy, 2–3 minutes.

For the cabbage

21. Lightly oil and season the cabbage wedges with salt and pepper, then place cut-side down on the grill over medium-high heat.

22. Cook until well charred, 4–5 minutes, then turn to the other cut side and grill for another 4–5 minutes until tender.

    Then 8 min of waiting

23. Plate the cabbage wedges, spoon the Caesar dressing over them, and top with panko croutons, extra Parmesan, and black pepper.

For the sauce

24. Melt the butter in a small pan, add the diced shallot, and cook until softened, 1–2 minutes.

25. Add the pressed garlic, Worcestershire sauce, dried thyme, and Dijon mustard, stirring to combine.

26. Remove from the heat and stir in the chopped chives.

For the trumpet mushrooms

27. Trim the ends of the trumpet mushrooms, slice them in half lengthwise, and score the cut side in a crosshatch pattern.

28. Lightly oil and season the mushrooms with salt and pepper, then place cut-side down in a grill basket over medium-high heat.

29. Grill until deeply browned, 3–4 minutes.

30. Flip the mushrooms, brush the scored tops with the garlic-shallot butter, and cook for another 1 minute.

31. Remove and serve drizzled with the remaining sauce.

For the sauce

32. Grill the green onions until heavily charred and softened, 3–4 minutes.

33. Chop the charred green onions and place them in a food processor with the parsley, cilantro, white wine vinegar, olive oil, salt, pepper, garlic, and lemon juice.

34. Blend until smooth to form a green sauce.

For the baby peppers

35. Brush the whole baby peppers with a portion of the charred green onion sauce.

36. Place the peppers in a grill basket over high heat and cook, tossing occasionally, until blistered and charred, 4–6 minutes.

    Then 4 min of waiting

37. Transfer the peppers to a dish and spoon additional charred green onion sauce over the top to serve.