GRILLED VEGETABLES!

Try your own variations with herbs and seasonings. Here are ours - all smoky and crunchy-tender...

Tonight we had this combination of zucchini, yellow squash, and green bell pepper with garlic and chopped rosemary!

When I discovered Grilled Vegetables, it was an epiphany! The realization that this straightforward, rustic way to cook vegetables creates something more fabulous than more complicated methods reinforced my belief that the less you do to some foods, the better they taste. Grilling vegetables is also a bit of delicious redemption for all our food sins!

GRILLED VEGETABLES

Add to a large Zipper Bag and squish around:

A good big splash Extra Virgin Olive Oil
Fresh Garlic, pressed or grated
Salt
Ground Pepper
Any Herb or combination of herbs you like: Chopped Basil, Oregano, Thyme, Rosemary, Dill, etc.

*Optional: Crushed Red Pepper Flakes

Add vegetables to the bag, close, and squish around to coat with the olive oil and seasonings:

Choose from Zucchini, Yellow Squash, Bell Pepper, Eggplant, Asparagus, Red Onion, Green Beans, Mushrooms and more. Larger vegetables can be sliced length-wise and placed directly on the grate. Smaller vegetables require a perforated barbeque grill pan so they won’t fall through.

Preheat grill to high. Place vegetables on grill, either directly on grate or in grill pan, turning after 2 - 3 minutes, and cook until tender crisp.

These can also be made inside on a stovetop grill. For a nice smoky taste, add a drop or two of liquid smoke to the olive oil in the bag before adding vegetables.