There is nothing better in the summer than grilling or roasting vegetables. I usually take the vegetables that John brings from the garden, slice them into rounds, marinate them in balsamic vinaigrette and either put them in a high over (400 degrees or more) or put them on the grill.
Grilled vegetables go with anything you serve. They are great with grilled chicken or pork. I really love grilled onions with a really good steak! When they come off the grill, squeeze a little lemon on the vegetables. It helps bring out the grilled taste.
Grilled vegetables are also great leftover or made into a sandwich with fresh mozzarella, basil and balsamic glaze. I am making myself hungry!
Eggplant (at least 2)
Zucchini and Yellow Squash (2 of each)
Red Onion or White Onion(2-3)
Portabello Mushrooms (4)
Red, Yellow and Orange Peppers (1 of each)
1 cup extra virgin olive oil
1/3 to 1/2 cup of Balsamic Vinegar
1 tbls of rice wine vinegar
Balsamic Vinaigrette Marinade
Clean and slice the Eggplant into rounds. Clean and slice the zucchini and yellow squash length wise.
Quarter the onion.
Clean the Portabello Mushrooms and leave whole.
Half the red, yellow and orange peppers.
Whisk the Balsamic Vinegar into the olive oil. If you use a really good vinegar is will begin to emulsify quickly.
Place the cleaned and cut vegetables into large ziplocs, and pour the vinaigrette into the bags.
Sprinkle peppers with olive oil and garlic powder.
Let the vegetables marinate in the vinaigrette for a few hours.
Take out of the refrigerator and place on grill.
Grill a few minutes on either side, or until done.
If you are roasting the vegetable place on sheet pans and put in preheated 400-425 degree oven. You will need to watch the vegetables and flip them after 15 minutes. Roast until golden brown.