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The perfect blend of harvest vegetables are grilled over oak, mixed with fresh herbs and topped with parmesan for a light and earthy dish.
6 Pieces corn on the cob, husked
2 green bell peppers, sliced
2 Whole red bell peppers, sliced
2 Whole orange bell peppers, sliced
1 Pound green beans
2 Tablespoon Olive oil
1 Tablespoon Kosher salt
2 Clove garlic, chopped
2 Tablespoon fresh chopped thyme
2 Tablespoon rosemary, chopped
1 Pound cherry tomatoes
1/8 Cup shredded Parmesan cheese
: 375 ˚F
6 Pieces corn on the cob, husked
2 green bell peppers, sliced
2 Whole red bell peppers, sliced
2 Whole orange bell peppers, sliced
1 Pound green beans
2 Tablespoon Olive oil
1 Tablespoon Kosher salt
2 Clove garlic, chopped
2 Tablespoon fresh chopped thyme
2 Tablespoon rosemary, chopped
1 Pound cherry tomatoes
1/8 Cup shredded Parmesan cheese