Grilled Vegetables Recipe (Gluten Free)

Ingredients:

• 1 red bell peppers, seeded and halved
• 1 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick strips
• 2 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick strips
• 1 eggplant, sliced lengthwise into 1/4-inch-thick strips
• 1 red onion or several shallots, peeled, edges trimmed and sliced to 1/3-inch thick
• 4 cherry whole tomatoes
• 1/4 cup extra virgin olive oil
• Salt and black pepper. to taste
• 2 Tablespoons balsamic or apple cider vinegar
• 2 small cloves garlic, minced, crushed or grated
• 1 sprig rosemary, for garnish
• 1 sprig thyme, for garnish

Instructions:

1. Place a grill pan over your grill and preheat to medium-high.
2. Make the dressing by combining the vinegar and oil.
3. Baste the vegetables the dressing and season both sides with salt and pepper.
4. Working in batches, place the sliced vegetables on the grill and cook until tender, about 8 minutes.
5. Turn them over once without shifting them until it time to turn them over. This creates lovely grill marks.
6. Transfer the grilled vegetables to a platter and baste with additional dressing, if desired. Serve immediately or at room temperature.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.