Farmer's Market Grilled Vegetables
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

Two days ago, I accompanied my mother to the Summit, NJ farmer’s market for the first time since late last fall. The market opened about a week ago and is already overflowing with produce, food trucks, and excited patrons.

This time of year, there’s not a whole lot to be enticed by, aside from the simple fact that the market is actually open. Tons of herb plants, greens, and carrots are on offer, but not much is overwhelmingly interesting. Our own herbs and greens are beginning to grow at home, so we don’t feel a need to shop these items at the market.

So, after taking our customary lap around the perimeter of the market, we settled on some fresh baby bella mushrooms and stake potatoes to grill alongside the zucchini and onion we’d already had in the house.

What you’ll need:
1 dozen stake potatoes
4 oz baby bella mushrooms, sliced
2 zucchini, sliced
1/2 vidalia onion, roughly chopped
1 tsp Florida seasoned pepper
1 tsp Hungarian sharp paprika
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp cayenne pepper
Olive oil

Directions:
Pierce the potatoes and microwave them in a glass dish for about four minutes. Then, let them cool before slicing them.


Combine the potatoes and onions in one mixing bowl. Add half of the spices, some olive oil, and mix well to coat.


Do the same in a separate bowl with the zucchini and mushrooms using the remaining spices.


Next, grill the potatoes and onions in a grill pan for about 6-8 minutes before adding in the mushrooms and zucchini. Grill for an additional 6-8 minutes, or until the vegetables are brown and crispy.


Serve in a large bowl and add additional black pepper to taste as needed.

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