Grilled Vegetable Towers

Grilled Vegetable Towers

Chef David Blum
Vegetables tossed with Italian dressing and then speared into stacks with rosemary sprigs add excitement to a plate.


Pinch each salt & pepper
4 sprigs rosemary fresh
1 zucchini
2 sweet peppers (red and yellow)
2 portabella mushrooms
4 tbsp. olive oil
2 cloves garlic crushed


Toss all sliced vegetables with oil, garlic, seasoning and sear on hot grill for 2 min each side.  avoid dripping oil which will cause flame and taste of fire.  Let cool and gently assemble with rosemary spring to hold it together.

Serve room temperature, drizzle olive oil and sea salt before serving and place aside your favorite entrée.

Chef's Tips


Towers can be prepared 2 to 3 hours ahead. Let stand at room temperature, loosely covered.


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