Food Network Magazine - (06)June 2020

GRILLED AVOCADOS

1.

2.

olive oil and puree until smooth.

3.

with more parsley.

TRISHA YEARWOOD’S

GRILLED ZUCCHINI WITH

HERB SALT AND FETA

1. Combine ½ cup kosher salt and 1½ teaspoons
   each dried oregano and thyme in a small bowl.


2. Slice 3 medium zucchini lengthwise into
   ¼-inch-thick planks; brush with olive oil and lightly
   sprinkle on both sides with some of the herb salt
   (reserve the remaining herb salt to use as an

VALERIE BERTINELLI’S

GRILLED SWEET POTATO WEDGES

1. Place 2 large sweet potatoes in a pot and cover with cold
   water. Bring to a simmer over medium-high heat and cook
   until easily pierced with a knife, 25 to 35 minutes. Drain
   and let cool slightly, then cut into ½-inch-thick wedges.


2. Brush the sweet potatoes with 1 tablespoon olive oil
   and sprinkle with 1½ teaspoons chili powder and
   a little salt. Grill over medium-high heat, turning once,
   until well marked, 2 to 5 minutes per side. Remove to a
   platter; drizzle with olive oil and sprinkle with flaky salt.

tuesday

june 16

46 FOOD NETWORK MAGAZINE ●JUNE 2020

fun

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ROBERT IRVINE'S

Quarter 6 firm avocados; season with salt and pepper

and brush with grapeseed oil. Grill over medium-high heat,

turning, until marked all over, about 3 minutes.

Combine 3 tablespoons balsamic vinegar, 1 teaspoon

dijon mustard, %cup fresh parsley, 3 garlic cloves (crushed

and quartered), '-h teaspoon salt and Vs teaspoon pepper

in a blender. With the blender running, add 6 tablespoons

Drizzle the dressing over the avocados and garnish

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all-purpose seasoning).

3. Grill the zucchini over medium heat. flipping
   halfway through, until tender, about 5 minutes.
   Remove to a p latter and sprinkle with crumbled feta.

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