Summer is a great time to enjoy fresh, locally grown veggies at their peak, just picked. Check out your local farmers’ market for the most flavorful vegetables. You can use a variety of veggies that work well sliced up for grilling. I usually use zucchini, summer squash, sweet onions, red or yellow peppers, and portabella mushrooms. Eggplant is delicious as well.
Ingredients
zucchini, summer squash, red or yellow pepper, eggplant, sweet onion, portabella mushrooms
garlic powder or 2-3 fresh garlic cloves, minced
1/4 cup extra virgin olive oil, adjust if needed
1/4 cup balsamic vinegar OR
1/4 cup soy sauce
1 Tbsp of chopped fresh herbs such as rosemary, basil, oregano or thyme
juice of 1/2 lime
sea salt and freshly ground pepper or hot pepper flakes
Directions
Wash and cut vegetables in thick slices. Zucchini and summer squash may be cut on a slight diagonal to increase size of slices. Portabellas may be left whole or cut in thick slices.
Mix liquid ingredients, herbs, and seasoning in large bowl. Add vegetables and allow to marinate for a few minutes or an hour or two. Reserve marinade for later.
On a medium hot grill, lay vegetables without overlapping. Cook for a few minutes and turn. Be careful not to overcook, you want these to stay slightly firm.
When done, drizzle some of the reserved marinade over the veggies and serve. Enjoy!