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Dinner Tonight: Grilled Summer Vegetables
Paula Gallagher on
Summer seems short enough, which means we should take every opportunity possible to spend as much time as we can in the great outdoors. So as the weather gets warmer, instead of slaving over a hot stove, try this healthy and delicious marinated vegetable medley. If you have a garden, use the bounty that it offers. Add green beans, or carrots. No matter what you use, this will be a nutritious addition to any meal.
These vegetables are tasty and delicious fresh off the grill, served with chicken, fish or tofu, but they can also be served chilled as an antipasto dish or even used as filler in a gourmet sandwich! Use your imagination to think of more creative ways to serve and eat these colorful and nutritious vegetables.
Grilled Summer Vegetables
2 bell peppers, cut into 1 inch strips (use whatever color you like)
2 medium size zucchini, cut into similar size strips as the pepper
2 cups eggplant, cut into similar strips as the pepper
2 cups new potatoes, cut into quarters
1/4 cup extra-virgin olive oil
1 tsp sea salt
6 cloves of garlic, finely chopped
1 cup mixed fresh herbs (rosemary, oregano, basil, chives), chopped
Preheat grill to 350 F. Place the vegetable pieces directly on the barbecue. Grill for 10 minutes, check to see if they are getting soft, and then cook for another 5 minutes or so. Meanwhile, mix together the olive oil, salt, garlic, and chopped herbs in a large bowl. Add grilled veggies and marinate 5 minutes. Enjoy!
Photo from here, with thanks.
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