Grilled Vegetables

I love grilled summer vegetables on top of a large spring greens salad. You can use almost any summer vegetable including zucchini, yellow summer squash, multi-colored peppers, eggplant (choose small Japanese ones); large beefsteak tomato cut in half, large slices of red onion, sliced portobella mushrooms and of course corn on the cob.  You can marinate vegetables in your favorite Italian salad dressing for about 15 minutes. Make sure you let excess marinade drip off the vegetable before you place on a preheated 400 hot grill.  Grill just long enough to get your grill marks and then flip to the other side.

Bookmark the permalink.

Comments are closed.