We’ve grilled up a fair amount of steaks, pork, chicken, kebabs, and vegetables this summer. One thing Scott and I discovered is the sea salt. We’ve had a sea salt grinder in our pantry for years now and we’ve probably used it on everything else without even realizing how good it is on grilled veggies. Particularly asparagus and portabello mushrooms. I’m sure it’ll be great on sliced zucchini and yellow squash too.
There’s nothing to it. Coat the asparagus and mushrooms with olive oil. Sprinkle black pepper, then grind the sea salt on top. Toss to coat evenly. Grill ‘em up after you’ve grilled up the meat. It doesn’t take that long. Less than 5 minutes on each side, on low-medium heat.
Serve as side dishes with whatever grilled protein you’ve got. We like these grilled veggies with flank steak or pork chops.