 Summer Grilled VegetablesServe this vegetable medley in as a salad or side dish with grilled chicken or as a light lunch with a hunk of Brie cheese and crusty French bread. Yield: 4-6 servings
Ingredients – Vegitables2 ears of corn, with husks2 bell peppers, any color 2 medium zucchini 2 small Japanese eggplant 2 Tablespoons olive oil 1 cup cherry tomatoes, sliced in half, optional salt and pepper
Ingredients – Dressing2 Tablespoons lemon juice, freshly squeezed2 Tablespoons olive oil salt and pepper to taste
MethodCut and core the bell peppers into 1 - 2 inch pieces. Cut the zucchini and eggplants lengthwise into three strips then cut each strip into 1 -2 inch chunks. Toss the vegetables with olive oil, salt and pepper and grill for 8 minutes over a charcoal grill or in a cast iron grill pan, turning once. Cook the corn on the grill for 20 minutes (husks will burn) then husk and slice kernels off the cob (or husk the cobs, wrap in foil and bake at 375 degrees for 20 minutes) Roughly dice the grilled vegetables. In a serving bowl combine oil, lemon, salt and pepper. Add the cook vegetables and the tomatoes and toss to combine. Season with salt and pepper to taste. Serve warm or room temperature.
Serving SuggestionPair with the Merk Pinot Grigio. Estimated Prep Time: 10 minutes |
