Perfect Grilled Vegetables
Posted on 22 July 2008 by joy
One of summer’s simple pleasures must be beautifully grilled vegetables. Something about those slightly charred grill marks just make me swoon. Whether you’re grilling vegetables as a side dish or main course, these veggies are a great way to eat healthy and still enjoy outdoor cooking.
Grilled vegetables are great with just olive oil, salt and pepper. If you’re feeling adventurous, make you own sauce- chipotle dressing! How delicious is that!?
Grilled Vegetables with Chipotle Dressing
Bon Appetit, July 1999
1/4 cup orange juice
1 tablespoon finely chopped canned chipotle chilies
1 teaspoon ground cumin
1/3 cup olive oil
3 plum tomatoes, quartered lengthwise
1 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
1 medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
1 Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
1 red onion, cut into 1/3-inch-thick slices
1 chayote squash, peeled, cored, cut into 12 wedges
Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.
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Tags | dinner, grilling, Summer, vegetables
