Bryn Mooth // August 9 // Farm to Table
- 1 large head broccoli
- 2 large onions
- 2 sweet potatoes
- 1/2 head green cabbage
- 2 lemons, halved
- Extra-virgin olive oil
- Kosher salt & freshly ground pepper
- Preheat grill to medium.
- Prepare your vegetables: Trim the stem end of the broccoli, peel the thickest part of the stem, and cut the head into long spears. Peel the onions and slice crosswise 1/2 inch thick. Peel the sweet potato and slice crosswise 1/2 inch thick. Core the cabbage and cut into 6–8 wedges. Place all the vegetables on a rimmed baking sheet, drizzle them with olive oil and sprinkle with kosher salt.
- Place the vegetables directly on the heated grill. Cook the vegetables, turning once, until they’re charred in places and cooked through but not mushy, about 15–20 minutes.
the vegetables to a large platter, season with salt and pepper.
- Place the lemon halves cut-side down on the grill, cook for 3–5 minutes, until they’re lightly charred. Squeeze the grilled-lemon juice liberally over the vegetables before serving.