Grilled squash, broccoli, and asparagus seasoned with Ivory All Purpose

Ivory All Purpose · Vegetables

Ivory All Purpose Vegetables

Prep10 min
Cook8–18 min
Rest2 min
DifficultyBeginner
Serves4

Ivory is the vegetable seasoning you keep near the grill, oven, and sauté pan. Use a light binder so the rub clings, season to taste before the vegetables hit the heat, then finish with a small pinch after they come off. The butter powder in Ivory All Purpose gives vegetables a round, savory finish without needing a heavy sauce.

Season It Right: Light Binder, Clean Seasoning

Main Seasoning

Ivory All Purpose Meat & Vegetable Rub

Olive oil, melted tallow, or another light binder

Use just enough binder to make the surface shine. Toss, season, then cook on the grill, on a sheet pan in the oven, or in a sauté pan. Taste after cooking and add a light finishing pinch if the vegetables need more lift.

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Best Vegetables

Peppers, onions, carrots, squash, broccoli, asparagus

Grill, oven, or sauté pan

Cut firm vegetables evenly so they finish at the same time. If something browns too fast, lower the heat or move it to a cooler zone and let the inside catch up.

Choose Your Vegetable Set

Mini sweet peppers and red onion cook quickly. Keep the pieces big enough for the grill, or spread them on a sheet pan or sauté pan in a single layer.

Ingredients

Instructions

  1. 01

    Coat and season. Toss peppers and onion with enough oil or tallow to lightly coat. Season with Ivory and toss again so the rub lands on every cut surface.

    Mixed peppers and onion coated with Ivory All Purpose before grilling
  2. 02

    Cook until colored and tender. Grill over medium-high heat, roast at 425°F, or sauté over medium-high heat until the skins blister and the onion edges soften. Pull them while they still have some bite.

    Grilled mini sweet peppers and red onion seasoned with Ivory All Purpose
Carrots need a head start. Blanch them first so the grill, oven, or pan is only building color instead of trying to cook a raw carrot all the way through.

Instructions

  1. 01

    Blanch, then season. Use peeled whole carrots, halved carrots, or thick carrot sticks. Blanch in salted water until toothpick tender, then drain well. Toss with olive oil or melted tallow and season with Ivory before the finishing cook.

    Carrots seasoned with Ivory All Purpose before finishing on the grill, in the oven, or in a pan
  2. 02

    Build color. Grill over medium heat, roast at 425°F, or sauté in a hot pan until the carrots pick up color on the outside. Finish with a small pinch of Ivory while they are hot.

    Finished carrots seasoned with Ivory All Purpose
For mixed vegetables, cut dense pieces smaller and delicate pieces larger so the whole plate finishes together. Lemon zest and Parmesan are both excellent finishing moves here.

Instructions

  1. 01

    Season before the heat. Toss squash wedges, broccoli, and asparagus with olive oil or melted tallow. Season with Ivory and spread everything in a single layer.

  2. 02

    Cook by density. On the grill, start broccoli and squash first, then add asparagus near the end. In the oven, roast at 425°F on a hot sheet pan. In a sauté pan, cook in batches so the vegetables brown instead of steam.

    Finished squash, broccoli, and asparagus seasoned with Ivory All Purpose
  3. 03

    Finish bright. Add a light finishing pinch of Ivory if needed. Lemon zest and a little Parmesan cheese work especially well with squash, broccoli, and asparagus.

This Recipe Uses

Ivory All Purpose Meat & Vegetable Rub

Butter powder, citrus powder, and clean savory seasoning for vegetables, seafood, chicken, potatoes, and everyday cooking.

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