Summer is the season for grilling and what better way than to use this method when preparing fresh summer vegetables for a barbeque?
Grilling the combination of summer vegetables, which have been seasoned and coated with extra virgin olive oil, produces a sweet and smokey flavour. This flavour enhances the taste of the vegetables that can also be used as a base for a variation of recipes.
Experiment by grilling different combinations of summer vegetables and seasoning with your favourite spices.
Grilled Summer Vegetable Salad Recipe
Serves 6.
Ingredients:
- 2 smalleggplants, cut in 1/2 inch rounds
- 2 small zucchini, cut in 1/2 inch rounds
- 2 red bell peppers cut in quarters
- 2 yellow peppers cut in quarters
- 1 red onion cut in 1/4 inch rounds
- 1 sweet onion cut in 1/4 inch rounds
- 3 garlic cloves, crushed
- 4 tablespoons extra virgin olive oil
- 8 oz. cherry tomatoes
- 2 teaspoons balsamic vinegar
- salt and pepper to taste
- 1/4 crushed pepper flakes (optional)
- 5 fresh basil leaves, torn in pieces
Method:
- Mix the eggplants, zucchini, red bell peppers, yellow peppers, red onion, sweet onion, and garlic in large bowl.
- Season vegetables with salt, pepper to taste.
- Add the red crushed pepper flakes.
- Add the extra virgin olive oil and mix well to coat the vegetables.
- Spread out the vegetables on a large baking pan.
- Set barbeque to medium heat.
- Place pan of vegetables on barbeque and grill until tender (vegetables will pierce easily with fork).
- Remove pan and place the vegetables in a serving bowl.
- Add the cherry tomatoes and balsamic vinegar.
- Mix well.
- Garnish with fresh basil leaves.
- Serve warm or at room temperature.
Variations:
Vegetarian First Course
Add crumbled goat or feta cheese to the grilled summer vegetables.
Grilled Summer Vegetables Pasta Salad
Add 2 cups of cooked of any short pasta shapes to the Grilled Summer Vegetables Salad and mix until pasta is well coated. Add 1/2 cup of sliced black olives if desired. Taste and season with salt and pepper if necessary. Serve cold.
Spaghetti with Grilled Summer Vegetables
Add 2 cups of cooked spaghetti to the Grilled Summer Vegetables Salad and toss to mix. Top with grated parmesan cheese. Serve warm as a first course.
Experiment using spaghetti made of different flours (kumut, spelt, whole wheat).
Panini with Grilled Summer Vegetables and Provolone Cheese
Split a ciabatta in half and spread one half with pesto. Add grilled vegetables and top with one slice of provolone cheese (or preferred cheese). Grill in a panini press until cheese has melted.
