Cooktop Cove: The barbecue grill isn't just for meat anymore. These grilled veggies are proof
By Robin Donovan
We’re all about grilling in the summer, but summer meals can’t be all about meat. Not to worry, the grill is remarkable for cooking vegetables, too. All they need is a quick marinade to give them a punch of flavor and then a few minutes on a hot grill. Best of all, they can cook right alongside your other barbecue recipes.
If you want to get fancy, you can cube the veggies and put them on skewers. We like to keep them in large pieces and grill them individually, because it saves a lot of prep time. Be sure to add the dressing as soon as the veggies come off the grill. When they’re hot, they’ll soak up all the dressing's luscious flavors.
Grilled Marinated Vegetables
8
10 minutes
10 minutes
20 minutes
3 bell peppers, any color or an assortment, seeded and halved
3 yellow squash, sliced lengthwise ½-inch thick
3 zucchini, sliced lengthwise ½-inch thick
12 button or cremini mushrooms
4 tablespoons olive oil, divided
Salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon dried rosemary or thyme
Heat a grill or grill pan to medium-high.
Brush 2 tablespoons of the olive oil over all the vegetables, and season them with salt and pepper.
Grill the vegetables for about 7 to 10 minutes, until tender. Transfer the vegetables to a platter when they are done.
While the vegetables are cooking, whisk together the vinegar, garlic, rosemary or thyme, and the remaining 2 tablespoons of olive oil. Add salt and pepper to taste.
Pour the vinegar mixture over the vegetables and serve warm.