Last Friday I promised the recipe for grilled veggies, and here it is.
Many kinds of vegetables work well on the grill. I like to experiment and sometimes I just end up using whatever happens to be in the fridge, but I always go for a range of colors. Here’s a list of my family’s favorites:
bell peppers—green, red and yellow
cherry tomatoes
mushrooms
zucchini
yellow summer squash
eggplant
broccoli
cauliflower
chunks of sweet red onion
Wash the veggies and cut them into serving-sized pieces. I like to arrange the pieces in alternating colors—after all, presentation is important! For more flavor, we always marinate our skewered vegetables.
Marinade
3 or 4 cloves of garlic, crushed
1/2 cup of olive oil
3 to 4 tablespoons of balsamic vinegar
1/4 teaspoon of dried crushed basil
salt and pepper
Whisk the marinade ingredients in a small bowl. Place the skewers in a shallow pan, pour the marinade over them, and refrigerate for at least half an hour.
Grill the skewers until the vegetables are tender but not overcooked. They’re delicious, so I’m sure you’ll enjoy them! If you have suggestions for other vegetables that work well on the grill, please share them!
Until next time,
Lee
