1. Whisk to combine The Original’ Bird’s Nest Sweet Scotch Rub and olive oil in a large bowl. 
  2. Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  3. Preheat a grill or grill pan to medium-high heat.
  4. Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
  5. Cook the vegetables for 3-5 minutes per side or until browned and tender.
  6. Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.



  • 2 lbs. assorted vegetables trimmed and halved or cut into 2-inch pieces. This recipe uses asparagus, mushrooms, red onion, red bell peppers, carrots, and yellow squash.
  • 5 tbsp. olive oil
  • 4 tsp. ‘The Original’ Bird’s Nest Sweet Scotch Rub
  • 1/4 cup parsley leaves chopped
  • Lemon wedges (optional)

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