Inspired by the produce I picked up from the local farmstead, I decided to toss my recent purchases in a mixture of honey, adobo, and fresh dill, and then throw them on the grill. Simply delightful.
- Veggies (I went with the carrots and the pearl onions, but I bet these would also be a great way to prepare zucchini and squash)
- 1 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Adobo Sauce (easily found in the hispanic/latino section of most grocery stores. I scavenged my adobo sauce from the can of chipotle peppers I used in my turkey chipotle burgers.)
- 1 tbsp Honey
- 2 tbsp fresh Dill
- Preheat the grill.
- Whisk together the oil, vinegar, adobo, honey, dill, and salt.
- Toss the veggies in the mixture until evenly coated.
- Grill the veggies while brushing them with additional sauce as you turn them.
- Think about the different cook times of the veggies as you grill them. Whole carrots will take a lot longer to cook then baby onions, so put the carrots on the grill before the onions.
- I left the stalks on my onions to keep them from falling through the grates on my grill.