herbed grilled summer veggies

Name: Herbed Grilled Summer Veggies
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1 large eggplant; 2 medium yellow squash; 2 medium zucchini; 2 medium red peppers; 2 tablespoon(s) olive oil, extra virgin; 1/4 cup(s) olive oil, extra virgin; 2 tablespoon(s) balsamic vinegar; 2 clove(s) garlic, minced; 1/4 cup(s) fresh parsley, minced; 1/4 cup(s) fresh basil, chopped

(1 RATING)

66 Pinches 1 Photo

Helen Sturgeon

Brasstown, NC

Updated on Jul 11, 2011

These veggies are easy to prepare and a great way to use an abundance of summer squash, etc. Pouring the sauce over the cooked veggies allows the veggies to absorb the flavors. These are equally as good served warm or cold. Great leftovers!

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 4 to 6

Ingredients

1 large eggplant
2 medium yellow squash
2 medium zucchini
2 medium red peppers
2 tablespoons olive oil, extra virgin
1/4 cup olive oil, extra virgin
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, chopped

How To Make herbed grilled summer veggies

Step 1

Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.

Step 2

Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.
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