It’s hot outside and the vegetables are wonderfully abundant. We love the simplicity of grilled veggies – they make an awesome side-dish to any meal or can become the star of a breakfast omelet or frittata. We also like to grill the veggies and chop them up into a salad, adding fresh herbs plus a little drizzle of olive oil and a bit of feta or chevre cheese.
If you’re cooking for one or two it’s real simple (if you’re cooking for more simple increase the amounts by the number of people):
1/2 red onion, cut in two slices
1 zucchini, sliced lengthwise
1 red or yellow bell pepper, cut into 6 segments
1 teaspoon olive oil
dash of sea salt
Preheat grill to medium high. Combine sliced veggies in a medium size bowl and toss gently with olive oil and sea salt. Place veggies directly on grill grates and turn down heat to medium. Using metal tongs (and an oven mitt to prevent your hands from getting too hot or worse, burned), flip the veggies often to prevent charring. They should have mild to moderate grill marks and will begin to sweat (taking on a more moist appearance). Cook to desired doneness and remove promptly from grill.
You can season these with more herbs before and/or after. Veggies will keep for at least a few days in the refrigerated sealed in a preferably non-plastic container.
Note: you can also make these veggies in the oven. Preheat to 425 degrees F. Proceed as above but place veggies on a rimmed baking sheet and roast until slightly browned and tender, about 20 to 25 minutes.
Today we used the veggies in our morning omelet and added some fresh broccoli and avocado! Delicious.