In our March issue, Palette Catering partnered with Providence Design to create a colorful, spring-inspired backyard dinner party. Today, we’re sharing their recipe for the delicious (and simple!) grilled seasonal vegetables featured in the story. Yum!
Assorted Grilled Vegetables
1 bunch of spring onions, trimmed and blanched
1 bunch of asparagus, trimmed and blanched
1 head of raddichio, cut into wedges, core trimmed but intact
small sweet peppers, halved
juice of 1 lemon
¼ cup olive oil
1 tablespoon of fresh thyme
Combine the lemon juice with the olive oil and fresh thyme leaves. Toss vegetables in the oil mixture to coat and season to taste with salt and pepper. Grill vegetables until tender.