|Grilled Garden Vegetables
Demonstrated on KWHD 53 'Get The Dirt'
1 small zucchini, cut 1/2 inch on bias or horizontally
1 small yellow squash, cut 1/2 inch on bias or horizontally
1 medium onion, cut in 1/2 inch slices
1 red, yellow or green bell pepper, cut into 2 inch wide strips, also good with cubanelle or Anaheim peppers
1 large or 2 small tomatoes, cut in quarters or 1/2 inch slices
Prepared Vinaigrette Italian, Caesar or Balsamic
Balsamico di Modena, cracked pepper and fleur de sel optional garnish
Wash and cut veggies into large pieces, making them easy to handle on the grill.
Combine all vegetables in a bowl. Toss with dressing (not a creamy dressing). Marinate for 5-10 minutes as you preheat a medium high to hot grill (375-450°).
Clean preheated grilling grid well - a vegetable grill topper or in a fish basket can also be used. Place veggies on grill and cook over high heat to brown on one side first turn and repeat. The secret is hot and fast cooking, browning the veggies well without overcooking.
Transfer to a serving platter and drizzle with balsamico, cracked pepper and fleur de sel (sea salt flakes) if desired. Michaelangelo (chef mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Notes: Grilled polenta would be a lovely accoutrement slice to 1/2 inch thick, brush with oil and grill alongside.