Name: Grilled Vegetables with Herb Dressing
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings

For the vegetables

For the dressing

Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.


Elizabeth Poett

Elizabeth Poett's Grilled Vegetables with Herb Dressing

Grilled Vegetables with Herb Dressing

Meet The Creator

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The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

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The best of what we do is always done with

With Love,

Before demo or design even begins, anything could happen and everything is possible. What could we gain if we saw our own homes this same way—past the dining

Rooms with Purpose

Argentinian culture is no doubt synonymous with beef, and the asado, or barbecue, is practically the national pastime. The festivities begin with empanadas while the wood fire is prepared. Once the coals are hot, faster cooking meats like chorizo and morcilla (blood sausage) are first on the grill and sooner in people’s mouths. Then come costillas (short ribs), sweetbreads, tripe, and tri tip steak. Mirta likes to serve a salad of lettuce, cherry tomatoes, and rings of white onion dressed with balsamic vinegar and olive oil alongside.