These are as good cold as they are warm! Pouring the sauce/marinade over the cooked veggies allows them to absorb the flavors. Grill enough for leftovers. You'll be glad you did! Add your favorite veggies.... thick slices of onion, tomato halves... etc.... these are one of our favorites!
Grilled Herbed Summer Veggies
1 large eggplant
2 med yellow squash
2 med zucchini
2 med red peppers
2 Tbsp extra virgin olive oil
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 clove garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, chopped
Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.
Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.
2 tablespoons balsamic vinegar
2 clove garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, chopped
Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.
Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.
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