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Playing Adam Perry Lang’s Grilled Vegetables


  • 3 pounds assorted vegetables, such as yellow squash, zucchini, Portobello mushrooms, fennel, and scallions
For the marinade:
  • 5 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 2 tablespoon granulated sugar
  • 1 tablespoon sea salt or kosher salt
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons chopped scallions
  • 3 tablespoons grated or finely chopped garlic
  • 2 tablespoons finely chopped red bell pepper
  • 1 tablespoon chopped fresh oregano or marjoram
  • 1 tablespoon dried oregano
  • 6 tablespoons olive oil
For the garnish:
  • Ingredients for the Garnish:
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar or reduced balsamic vinegar
  • Sea salt or kosher salt
  • 1 tablespoon sea salt or kosher salt


Serves: 6




Trim the vegetables and cut them, with the exception of the mushrooms and scallions, 1/4 inch thick. Discard the mushroom stems, and leave the scallions whole.



Combine all the marinade ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor.



Toss the vegetables in the marinade and let them absorb the flavors for no longer than 30 minutes.



Direct Grilling - Preheat the BBQ to medium-high. Drain the vegetables, reserving the marinade, and put them on the well-oiled grill.



Pour the marinade into a foil pan or heatproof pan and set on the grill.



Cook the vegetables, turning them frequently and moving them regularly back and forth between the grill and marinade, until well-caramelized on all sides.



Transfer to a platter, sprinkle with the chives, parsley, oil and vinegar, and sprinkle with salt and pepper.