3 Grilled Seasonal Veggie Recipes
There’s still time to enjoy grilled vegetable recipes in late summer and early fall. Try one of these fall grilled vegetables that are still available at local farmers markets. Always buy fresh, unblemished veggies and wash them thoroughly.
Grilled zucchini with mint
Surprise your family with a new fresh flavor combination.
(Makes 8 servings)
- 3 pounds small zucchini
- 1 tablespoon sea salt
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped, fresh mint
- 1 tablespoon minced garlic
- 1/2 teaspoon freshly ground black pepper
Halve the zucchini lengthwise and sprinkle with salt. Allow the spears to drain on paper towels for 30 minutes, and pat dry. Set your grill temperature to medium high. Brush the spears with 2 tablespoons of the olive oil. Grill 5 minutes on each side. Transfer to a hot platter and toss right away with the vinegar, remaining 3 tablespoons of olive oil, mint, garlic and pepper.
Grilling vegetables, such as succulent tomatoes, is easier to prepare than you think.
(Makes 4 servings)
- 4 large ripe tomatoes
- Special seasoning mixture: 1/2 cup sea salt, ground black pepper to taste, 1/4 cup garlic powder
- 3 tablespoons extra-virgin olive oil
- 5 cloves minced garlic
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup grated parmesan cheese
Cut each tomato crosswise and sprinkle with the special seasoning mixture. Set your grill for high heat. Use a spatula to put the tomatoes cut side down, and cook for 3 to 5 minutes. Heat the oil in a small frying pan over medium heat and add the garlic. In a minute or two, the garlic will begin to turn golden brown. Transfer the mixture into a bowl and keep warm. After you turn the tomatoes over and allowed the skin side to cook for about 3 minutes, remove the tomatoes and place them cut side up on a platter. Top with more special seasoning, the garlic and oil mixture, thyme and the grated cheese.
Serve fall grilled vegetables as an appetizer or first course.
(Makes 8 servings)
- 3 large red peppers
- 2 medium-sized zucchini (about 10 ounces each)
- 2 medium-sized yellow straightneck squash (same size)
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon chopped, fresh thyme leaves (you can substitute 1 teaspoon dried)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons pine nuts (optional)
Remove seeds from peppers and cut into 1-inch rings. Cut squash into lengthwise thin slices. Whisk together the rest of the ingredients (except pine nuts). Add the vegetables into the same bowl and toss well to coat. Put the mixture into a grill pan designed to hold small items on top of the grill. Cook on high until veggies are tender and lightly browned. Return them to the dressing mixture and refrigerate until cold. Sprinkle with the pine nuts and serve on a platter.