Grilled Pecans + Sauteed Veggies
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

At long last it is grilling season, so I thought it would be exceptionally fun to incorporate the grill into a more everyday vegetable saute. Here, I caramelized onions and shallot, sauteed zucchini, potatoes, and cauliflower, and then added in pecans that I grilled.

This recipe is enjoyable to make since the steps are simple and it’s a great side dish because of the flavors and textures it includes. Nutty, spicy, sweet, crunchy, and soft are all mingling to create a unique dish.

What you’ll need:
6 small red potatoes, sliced
2 zucchini, sliced
2 cups cauliflower florets, chopped
1/2 vidalia onion, chopped fine
1 shallot, chopped fine
1/2 cup pecans, chopped
2 tsp Penzey’s Northwoods Fire
1 tsp garlic, minced
1/2 tsp turbinado sugar
Olive oil

Directions:

Caramelize the onions and shallot in olive oil, garlic, and sugar on medium-low heat.

While the onions and shallot are caramelizing, cook the potatoes in the microwave until they are soft.


When the onions and shallot are near-perfectly caramelized, stir in the zucchini and cauliflower. Add one teaspoon of the Northwoods Fire and mix well.


When the zucchini and cauliflower begin to soften, add the potatoes and the remaining Northwoods Fire. Turn up the heat, stir, and let cook until the vegetables are lightly browned and crispy. Add more olive oil as needed.


While the vegetables are cooking, grill the pecans by placing them in a grill-safe pan.

When the pecans are crispy and the vegetables are done, stir the nuts into the vegetables and serve.

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