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Grilled Swiss Chard and Zucchini With Raspberry-Macerated Onions
The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.
👥 5 Servings👤 Dan Clapson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Make the raspberry-macerated onions
2
Place the raspberries, onion, garlic, oil, honey, and salt in a medium bowl and mix well with a spoon, mashing the rasp- berries as you go. Once the honey and salt have dissolved, cover and let sit for a minimum of ⏱️ 1 hour. (Leaving the mixture covered overnight at room temperature will result in more deeply colored onions and a more intense flavor.) The onions will soften and take on the color of the raspberries. They will keep in the fridge for up to 1 week.
fresh raspberries1 cupgarlic, smashed1 clove
3
Make the grilled Swiss chard and zucchini
medium zucchini, quartered and cut lengthwise into 1-inch pieces1
4
Heat a barbecue to high (or to 425°F if your barbecue has a more exact temperature control).
5
Place the Swiss chard and zucchini pieces in a large bowl, drizzle with the oil, sprinkle with the salt, and then toss until evenly coated.
medium zucchini, quartered and cut lengthwise into 1-inch pieces1
6
Place on the grill and cook for 3 to ⏱️ 4 minutes, turning at the halfway point. Watch the edges of the Swiss chard for over-charring. Crispy leaf edges are okay, but the hearts of the chard pieces should still be tender. Coarsely chop the chard after grilling. Transfer to a platter and serve with the raspberry-macerated onions.
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