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TUES, WED, THURS, FRI: 9am to 6pm
SAT: 8am to 6pm
SUN: 10am to 4pm

Market Basket Mixed Grill

Bryn Mooth // August 9 // Farm to Table

(makes 6–8 servings)


  • 1 large head broccoli
  • 2 large onions
  • 2 sweet potatoes
  • 1/2 head green cabbage
  • 2 lemons, halved
  • Extra-virgin olive oil
  • Kosher salt & freshly ground pepper


  1. Preheat grill to medium.
  2. Prepare your vegetables: Trim the stem end of the broccoli, peel the thickest part of the stem, and cut the head into long spears. Peel the onions and slice crosswise 1/2 inch thick. Peel the sweet potato and slice crosswise 1/2 inch thick. Core the cabbage and cut into 6–8 wedges. Place all the vegetables on a rimmed baking sheet, drizzle them with olive oil and sprinkle with kosher salt.
  3. Place the vegetables directly on the heated grill. Cook the vegetables, turning once, until they’re charred in places and cooked through but not mushy, about 15–20 minutes.
  4. Transfer the vegetables to a large platter, season with salt and pepper.
  5. Place the lemon halves cut-side down on the grill, cook for 3–5 minutes, until they’re lightly charred. Squeeze the grilled-lemon juice liberally over the vegetables before serving.