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.

Ingredients

Directions

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.

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