There’s nothing like enjoying the flavor of fresh vegetables whether you grow them yourself or pick them up at the market. One of my favorite ways to cook vegetables is just to put them on a grill. You can’t beat the flavor of fresh squash, onions, bell peppers and eggplant when cooked on an open fire.
Virtually any vegetable is suitable for grilling and you’ll be surprised at how good they taste. I like to make a simple marinade from vinegar, olive oil, a little crushed garlic and what ever herbs I happen to have and of course a little salt and pepper.
- Category: Side Dishes
- 1 tablespoon thyme
- 2 cloves garlic, minced
- 2 cups olive oil
- 1 cup vinegar
- salt and pepper to taste
- mixed vegetables, such as squash, onions, bell peppers, eggplant, and new potatoes
- Combine the thyme, garlic, olive oil, vinegar and salt and pepper in a bowl.
- Coat the vegetables on all sides with marinade.
- Heat the grill to a medium to hot fire.
- Place small delicate vegetables like mushrooms and new potatoes in a grilling basket to keep them from falling through the grill. If you don't have a grilling basket, you can use a piece of aluminum foil with holes punctured in it.
- Large vegetables like peppers and eggplants can go directly onto the grill.
- Watch the vegetables closely, turning them as each side begins to brown.