Mia Hamm's Vegetables

Selection from "Star Palate, Celebrity Cookbook for a Cure."


  • 1 zucchini, cut in 1/2" thick long diagonal slices
  • 1 yellow crook necked squash, cut in 1/2" thick long diagonal slices
  • 1 large eggplant, cut crosswise into 1/2" thick rounds
  • 1 large red bell pepper, cut lengthwise into 6 wedges and seeded
  • 1 red onion, peeled and sliced crosswise into 1/3 to 1/2" thick rounds
  • Olive oil, Kosher salt, and cracked black pepper


  • 1 1/2 tsp very fine minced lemon zest
  • 1 tsp very finely minced thyme
  • 1 tsp very finely minced garlic
  • 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 1/4 cup olive oil


  1. Make Lemon Thyme vinaigrette. Wish all ingredients together, gradually drizzling in the oil at the end and hiking until emulsified. Reserve.
  2. Get fire going in grill. You will want to start grilling vegetables over pretty hot coals. 
  3. Lay out vegetables on a baking sheet and drizzle or brush with olive oil.
  4. Place vegetables over hot coals and grill for about 1 to 3 minutes on each side to mark nicely.
  5. Move vegetables to cooler area of grill and cook, turning occasionally, until just done to your taste. Allow about 3 to 4 minutes total for pepper, 4 to 6 for zucchini and yellow squash, about 6 to 8 minutes for eggplant and onion. For firmer vegetables, cover them loosely with foil or grill lid for a few minutes of the cooking time so the centre gets tender.
  6. As vegetables are done, remove from grill and sprinkle with salt and pepper to taste. Drizzle generously with lemon thyme vinaigrette.
Posted on August 6, 2015 and filed under vegetables, main course.