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Smoked Vegetables

Smoked Vegetables
In Spain¿s picturesque Basque hill country, restaurant chefs use mesh fry pans to sauté vegetables on an outdoor grill, a technique that imbues the food with enticing smoky flavor. Here, we use this same method to prepare a medley of summer vegetables. They¿re the perfect accompaniment to our Spanish steak (see related recipe at left).


  • 2 zucchini, cut diagonally into slices 1/4 inch
  • 10 green onions, white and light green portions,
      cut into 3-inch pieces
  • 1 red bell pepper, seeded and julienned
  • 2 Tbs. olive oil, plus more for drizzling
  • Sea salt and freshly ground pepper, to taste


Prepare a hot fire in a charcoal grill.

In a bowl, combine the zucchini, green onions, bell pepper, the 2 Tbs. olive oil, salt and pepper and stir to coat evenly. Transfer the vegetables to a mesh fry pan.

Place the pan on the grill and cook the vegetables, tossing often, until they are tender and the green onions are slightly charred, about 7 minutes. Transfer the vegetables to a warmed serving platter. Drizzle with olive oil and season with salt and pepper.

Serve warm or at room temperature. Serves 2 to 4.
Williams-Sonoma Kitchen.