When summer starts approaching, I love to cook on the grill! It makes for great flavor, with virtually no clean up! One of my favorite things to grill is vegetables. There are so many different vegetables that are perfect for grilling…eggplant, zucchini, squash, peppers, onion, mushrooms, etc.
Grilled Vegetables can be great as a side dish, on a salad or as a main vegetarian course. They also make for great leftovers and are good hot or cold! Sprinkle fresh herbs and if you eat dairy, goat or feta cheese would be a delicious topping, too!
2 eggplant, with skin on, sliced into 1/2 inch thick rounds
3 zucchini, sliced into 1/4 inch thick rounds
2 yellow squash, sliced into 1/4 inch thick rounds
red, yellow and orange bell peppers, stem removed, and seeds removed, sliced into 4 lengthwise quarters
portobello or shiitake mushrooms
Red onion (optional), sliced into 1/4 rounds
1/2 cup olive oil
fresh basil and parsley
Heat your grill to high heat. Spread all veggies on a large baking sheet. Toss with olive oil and make sure all are evenly coated on both sides. Add more olive oil, if needed. Sprinkle with salt and pepper. Right before placing the vegetables on the grill in a single layer, turn the grill to medium heat. (Be sure to prepare and brush your grill with oil first!) Let the vegetables cook for a few minutes before carefully flipping. Let them cook for 3-5 minutes per side, until brown and slightly crisp. Drizzle with extra EVOO and sprinkle with fresh herbs! Enjoy!