Grilled Vegetables

May 19, 2010

This is so simple that it hardly seems worth calling it a recipe worthy of it’s own post.  I might as well do a recipe for toast or boiled water.  Nevertheless, summer is here so the veggies are in season and the grill is in use so we’ll be doing this quite often.  Use your own favorite combination of vegetables and try different herbs.  You really can’t go wrong.

  • Zucchini
  • Yellow Sqash
  • Red Bell Pepper
  • Grape or Cherry Tomatoes
  • Basil
  • Olive Oil
  • Coarse Ground Sea Salt
  • Black or Red PepperCut the zucchini and yellow squash into chunks.  I halve it lengthwise and then cut those into thick slices.Halve the red pepper and remove the seeds and junk.  Cut the halves lengthwise into thick strips and then cut those into half.Throw in a handful of tomatoes.Tear in large pieces of basil.Drizzle with olive oil and sprinkle with salt and pepper.  Stir it just until the vegetables are well-coated.Load the skewers, alternating the vegetables into a pretty pattern.Send them out to the grill.Grill over a fairly low heat until the edges begin to brown and they start to get tender.  I’m usually not the griller around here so I don’t know for sure how long this takes. Maybe 10 or 15 minutes?Stack them on a platter and serve on the skewers or strip them from the skewers and mix them all together in a bowl.  Either way, enjoy!
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{ 1 comment… read it below or add one }

1 Alicia June 9, 2010 at 12:37 pm

So colorful! Yum!


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