kosher salt and freshly ground black pepper to taste
Summer Grilled Vegetables
2summer squash, halved lengthwise, scored
2large sweet potatoes
2large onions, halved
2fennel bulbs, halved and cored
1bunch scallions
2heads of garlic halved
extra virgin olive oil
kosher salt and freshly ground black pepper to taste
Instructions
Master Teriyaki Glaze
Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautéé until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat.
Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.
Summer Grilled Vegetables
Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes.
Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can still slice them. Let them cool slightly. Then cut them into 1 or 2-inch thick slices to grill.
Place vegetables on medium hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover. When ready, flip again, glaze and serve on platter.