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| WhiteVictory Garden Grilled Vegetable Medley Photo: Chef Steve |
Here is a tasty recipe that will meld together the flavors of several different vegetables from your garden into a unique dish. It is quick to prepare and takes about 8 minutes to cook on the grill to get that roasted flavor.
Prepare the vegetables and put in a large bowl:
1 – Zucchini cut in half lengthwise (for tenderness, pick one about 8 – 10”)
1 – Eggplant also cut lengthwise in half inch slices (about 6 – 8 inches for tenderness)
1 – Red Bell pepper cut in half lengthwise and remove the seeds
8 – Mushrooms about 1 1/2”
2 – Roma tomatoes
1 – Red Onion sliced in half along the diameter
3 – Garlic cloves diced
3 – Tablespoons Olive Oil
2 - Tablespoons Oregano
1/4 Cup Flat-leaf Parsley diced
Preheat the grill to a medium-high temperature while prepping the vegetables. Put all the vegetables in a large bowl, add the Olive Oil and toss to coat.
When the grill is ready, place all the vegetables on the cooking surface. Cover the grill and cook for about 5 - 6 minutes and remove the mushrooms and tomatoes. Flip the remaining vegetables and cook covered for another 3 – 4 minutes. Open the grill and check for tenderness by gently pushing the squash with your finger.
Remove the rest of the vegetables and let them cool for a few minutes.
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| Photo: Chef Steve White |
Spread all the grilled vegetables on a cutting board and chop into one-inch pieces. Remove the skin from the tomatoes and cut them in half. Place the chopped vegetables in the bowl and add the Oregano, Parsley, Garlic and salt and pepper. Drizzle with additional olive oil if needed. Toss to mix the spices and vegetables together. Ready to serve!
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| Photo: Chef Steve White |