I don’t know if it’s the warmer weather or if my taste buds are changing with age. But I’m finding myself leaning toward more seasonal and cleaner flavors. I’m also starting to incorporate new ways to make my recipes easier without crossing into the “semi-homemade” world of cooking.
Roasting vegetables is a common practice in the wintertime for me because the cooking process brings out the nature sweetness of vegetables. So it’s only logical to transition to the grill in the summer. Not only do grilled vegetables taste yummy, but the grill marks make them oh so pretty too. Plus, I get to avoid heating up the kitchen.
Don’t worry if the luxury of an outdoor grill is not an option. Many stores offer a wide range of grill pans that will give you a similar experience. I like to use my smaller grill pan for rainy days or when I want to make a smaller portion. See the pan featured in my Classic Grilled Ham and Cheese Sandwich post.
- 3 medium zucchini
- 2 medium yellow squash
- 1 red pepper, core removed
- olive oil
- your favorite dried herb (I used an Italian spice blend)
- salt and pepper
- Trim the ends of the zucchini and yellow squash. Slice the vegetables long ways at least a quarter inch thick. Slice the red pepper at least ½ inch wide. Toss all of the sliced vegetables in olive oil. Season the mixture with salt, pepper and dried herbs.
- Heat the grill to a medium high flame. Evenly distribute each vegetable slice on the grill grates. Cook covered for 3-4 minutes, depending on the actual thickness. Flip and cook for an additional 3-4 minutes. Grill marks should be present but the vegetables not be soggy. Serves about 4 people as a side.