Grilling vegetables is a fantastic way of creating great flavor with simple vegetables, such as, zucchini and yellow squash. Since there are tons of produce are coming in from gardens along with farmer’s markets give this recipe a try for a great side dish or serve over cooked couscous or pasta for a fantastic vegetarian meal. Trust me you won’t miss your protein, but if want to round it out with grilled meat feel free to do so. Also you can use the vegetables of your choice and change the amounts of the veggies to your liking – mix it up your way and enjoy! Serves 4.
2 yellow crook necked squash cut into 1/4″ to 1/2” slices
1 zucchini cut into 1/4″ to 1/2” slices
1 eggplant top cut off, peel (if desired) and cut into 1/4″ to 1/2” slices
1 red onion, peeled and cut into 1/4″ to 1/2” slices
Olive oil to coat vegetables
Kosher salt to coat vegetables Fresh ground pepper to coat vegetables
Prepare the vegetables by cutting squash and zucchini into 1/4″ to 1/2” slices. Peel the eggplant if desired, cut of top and cut into 1/4″ to 1/2” slices. Peel the red onion and cut into 1/4″ to 1/2” slices. Coat all of the vegetables with olive oil, salt and pepper. Prepare a grill or grill pan to medium high heat and add vegetables. Smaller vegetables and onions will need to be in a grill pan if you are using a grill so they don’t fall thru grill. Which makes a grill pan a perfect choice for making this dish. The onions and eggplant will take about 5 minutes per side and the zucchini and squash will take about 3 minutes per side. Cooking times will vary depending on how thick the slices are your grill or grill pan. They should be soft when pierced. Remove from grill and add all vegetables to a large platter, serve and enjoy!