Grilled Spiced Vegetables with Duck Fat
Bite-sized broccoli, zucchini, carrots, and onion coated with duck fat spray and berbere spice, then grilled in a basket over medium heat. Quick, charred vegetables with warm spice complexity and tender-crisp texture.
Ingredients
- 4 ounces broccoli, bite-sized
- 3 ounces zucchini, sliced
- 3 ounces carrots, chopped
- ½ whole yellow onion, diced
- berbere spice(optional)paprika plus cayenne plus cumin1 pinch eachvegetarianvegan
warm spice blend approximation
- salt(optional)
- duck fat spray, gourmetolive oil spray1:1vegetarianvegan
neutral flavor alternative
Instructions
- 1
Rinse and dry vegetables
- 2
Spray vegetables with duck fat spray
- 3
Sprinkle berbere spice and salt over vegetables and stir to coat
- 4
Spray a sheet of foil with duck fat spray
- 5
Place vegetables on foil and transfer to grill basket
- 6
Grill over medium heat for 10-15 minutes
Tips
Pat vegetables completely dry before spraying to help seasoning adhere and promote even grilling
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently to avoid mushiness.
Prepare and cut vegetables up to 8 hours ahead. Store in airtight container in refrigerator. Season and grill closer to serving.
Serve warm as a side dish to grilled proteins or alongside rice and grains.
Common Mistakes
Do not skip drying vegetables to avoid excess moisture that prevents proper charring
Do not over-grill to avoid vegetables becoming too soft and losing texture contrast
Substitutions
neutral flavor alternative
warm spice blend approximation