Grilled Vegetables

Summer is about grilling, and fresh vegetables are wonderful when grilled. So simple, and an enhancement to any summer meal.

Servings: varies

Ingredients:

• Vegetables

• Olive Oil

• Flaked Salt and pepper to taste

Chef's Tip:

Instructions:

Zucchini, Onions, Asparagus, Peppers, Fingerling Potatoes, Cherry Tomatoes, Squash, Portobello Mushrooms - almost any vegetable can be grilled.  However, consider the shape of the vegetable, i.e. flat surface vegetables (cut zucchini) grill more evenly than vegetables with many contours (broccoli) but you can grill anything.  Also, keep in mind density – carrots, potatoes and onions will take much longer to grill than asparagus and tomatoes.  Basically, all that is needed to grill vegetables is the vegetable, some olive oil, and a grill.  Drizzle olive oil over your vegetable, place on a medium-hot grill, and cook, turning as needed until done.  Sprinkle with a little salt and you’re done.  You can jazz it up by adding a little balsamic vinegar along with the olive oil, or make a vinaigrette.   I love the combination of the smokey grilled flavor of the vegetable when accompanied by Burrata cheese.