I brought my grilled vegetables to a dinner last weekend. It is my go to side dish especially this time of year when there are so many fresh vegetables. This is a mix and match dish. You take your favorite vegetables chop them up and throw them in a large ziplock. Then add your favorite herbs, a little olive oil and balsamic vinegar.
It is that easy. Throw them on a grill pan or basket and cook until slightly charred and tender but still crispy. You can adjust the amount of vegetables and for variety mix up your vegetables.
Grilled Veggies
Serves 6
2 red bell peppers, seeded & cut in squares
1 orange bell pepper, seeded & cut in squares
1 yellow bell pepper, seeded & cut in squares
2 zucchini, sliced
1 summer squash, sliced and halved
3 cloves of garlic, minced
Juice of one lemon
¼ cup balsamic vinegar
drizzle of olive oil
Kosher salt & fresh ground pepper
1 tablespoon of fresh herbs chopped, I used rosemary and thyme
Clean and cut up your vegetables. Place them in a ziplock bag and add the remaining ingredients. Close up the bag and mix them up with your hands. Place in the refrigerator for 1 to 8 hours.
Place on a grill pan and cook until lightly charred but crisp.
