A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).
I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the vegetables before cooking.
4 cups chopped summer vegetables, 1-inch chunks (summer squashes and eggplant are especially good)
1 tablespoon olive oil
1 cup wood sorrel leaves
¼ cup butter (vegan option: use additional olive oil instead)
Salt to taste
Heat the grill over medium high heat. Toss the vegetables with the oil. Arrange the vegetables on the grill so that they are not touching (leave a little space between pieces if doing skewers). Grill for 5 minutes. Turn over and grill for another 3-5 minutes until vegetables are tender.
While the veggies are grilling, melt the butter in a small saucepan over low heat. Add the wood sorrel and stir until the leaves are just wilted. Remove from heat.
Put the grilled vegetables on a serving plate. Sprinkle with salt to taste. Spoon the sorrel in melted butter over the vegetables. Serve hot or at room temperature.