Recipe of the Week: Grilled Vegetables
In the summer months, vegetables abound in home gardens and farmer’s markets. Zucchini, squash and sweet peppers are at peak flavor and at their best price of the year. Choose the very best with firm and bright-colored vegetables without any blemishes or bruises. Trimmed, marinated and grilled, they will keep in your refrigerator for up to a week. Serves eight. (Chef tip: When grilling vegetables, it is best to use a grilling guard or a vegetable basket. This way you can keep them from falling through the grill grate and still retain the great smoky flavor.)
1 small onion, sliced into thick rings
2 zucchini, sliced on a bias
2 summer squash, sliced on a bias
1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
16 asparagus, trimmed
1/2 cup extra-virgin olive oil, divided use
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1 lemon, zested and juiced
1 tablespoon fresh basil, chopped
1 tablespoon fresh Italian parsley, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
Toss cut vegetables with 1/4 cup olive oil, salt and pepper. Place vegetables on the grill, cut side down and grill until they become soft, lightly char and start to wrinkle. Remove from the grill and cool.
Once cool, cut into peppers and onions into bite-size pieces. Place all vegetables together in a large bowl, cover.
In a small bowl whisk together lemon zest, juice, crushed red pepper, garlic, herbs and remaining olive oil.
Toss dressing with grilled vegetables and adjust seasoning with more salt or pepper if desired.