The Pioneer Woman Tasty Kitchen
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Grilled Marinated Vegetables

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Level: Easy

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Description

You can use zucchini or other summer squash, peppers, eggplant, mushrooms, thick tomato slices, asparagus, and other vegetables that aren’t too delicate and would hold up to grill heat.

Allow an extra 30 minutes or more rest time.

From Natalie Perry of Perry’s Plate.

Ingredients

  • 4  Summer Squash
  • 2  Japanese Eggplant
  • 2  Bell Peppers
  • 1 Tablespoon Heat-safe Oil, Like Avocado Or Coconut
  • ½ teaspoons Sea Salt
  • 3 cloves Garlic, Minced
  • 1 pinch Crushed Red Pepper Flakes
  • 3 Tablespoons Chopped Fresh Herbs, Such As Thyme, Basil, Rosemary, Chives, Etc.
  • 6 Tablespoons Vinegar, Such As Red Wine, White Wine, Or Balsamic
  • 4 Tablespoons Extra Virgin Olive Oil

Preparation

Slice the vegetables into 1/2-inch pieces. Drizzle the heat-safe oil over the vegetables and sprinkle with salt. Heat the grill to medium-high heat and lay the vegetables on the grates. Let them cook, flipping once, until dark grill marks have formed and the vegetables are tender. (Cooking time depends on the thickness and type of vegetable.)

Whisk together garlic, pepper flakes, fresh herbs, vinegar, and olive oil in a small bowl. Arrange the grilled vegetables on a serving platter. Drizzle over the vegetables, turning the vegetables over until they’re all coated in the vinaigrette. Let them rest at room temperature for at least 30 minutes, up to a couple of hours before serving.

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