Grilled Garden Vegetables Print Email

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, --

Notes: Grilled polenta would be a lovely accoutrement – slice to 1/2 inch thick, brush with oil and grill alongside.