Grilled Summer Veggies
Labor Day Weekend is always filled with lots of grilling and BBQs! Though I love grilled corn (find my Grilled Corn Salad recipe here), and it is probably the most popular veggie to grill, there are so many other amazing options! Grilling veggies really enhances the flavor, plus it’s fast and effortless. Cutting the veggies takes a little time but I find it relaxing. I love anything and everything that Giada does. This dish is based off her recipe for grilled veggies. I love her idea of topping the grilled veggies with a vinaigrette. This takes the veggies to another level. Instead of just filling up on grilled meat this weekend, throw some of these veggies onto the grill and your friends and family will love them!
- 3 red bell peppers, seeded and halved
- 3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchinis, sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant, sliced lengthwise into 1/2-inch-thick rectangles
- 2 lemons, halved
- 8 oz cremini mushrooms
- 1 bunch of asparagus, trimmed
- 12 green onions, trimmed
- Vegetable oil
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon parsley, finely chopped
- 1 teaspoon basil, finely chopped
- 1 teaspoon rosemary, finely chopped
Preheat your outdoor grill to medium high heat. Brush the prepped veggies with vegetable oil and sprinkle with salt. Place veggies onto the grill for about 3 to 5 minutes. Once veggies are lightly charred, flip them over and continue cooking the other side until tender. Remove from grill when ready and arrange on a platter.
In a mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, parsley, basil and rosemary. Add salt and pepper to taste. Then pour the vinaigrette over the grilled veggies and serve.