< Return to Seasonal Recipes

Grilled Romanesco & Zucchini with Toasted Cashews


1 head medium head Romanesco, divided in florets

1 zucchini, cut in ½-inch slices

3 turnips, cut into 1/4-inch slices

2 tablespoons olive oil

Juice of 1 lemon

½ teaspoon salt

¼ teaspoon pepper

4 fresh sage leaves


¼ cup cashews

1 teaspoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder


  1. Preheat grill to medium high heat.
  2. Heat a non-stick skillet with 1 teaspoon olive oil over high heat. When hot, toast cashews, stirring frequently, for 3-5 minutes until lightly browned. Remove from heat and add the salt, pepper and garlic powder. Set aside.
  3. Toss romanesco, zucchini and turnips with oil, salt, pepper and juice of half a lemon.
  4. Grill veggies on medium high heat until grill marks appear, about 2-3 minutes on each side. Put grilled veggies back in mixing bowl and toss with remaining lemon juice and fresh sage. Toss in cashews and serve.