Grilled Seasonal Summer Vegetables

Beat the heat by grilling outside- hey, we manage with our electric George Foreman and an extension cord on our tiny, overcrowded apartment porch where fresh oregano, rosemary, tomatoes, and basil are just a step away (careful! If you turn around too fast you'll knock over the herbs!)

Check out your local Farmer's Market or grocery store for fresh, local (organic when possible) produce. I grilled white onion, red and green bell peppers, eggplant, zucchini, and yellow squash which were all in abundance at our local Saturday market. I love the Farmer's market since it allows me to get farm-fresh while also supporting the locals- some of my favorite vendors here in the Carrboro Farmer's Market are Baldwin Farms (Grass Fed Beef) and a few others who offer great veggies. We also have other local grass fed beef here in Carrboro from Hogan's Beef, but they do not sell at the Farmer's Market.

Grilled Veggies:

2 small zuchinni squash
2 small yellow summer squash
1 medium yellow onion
1 red bell pepper
1 green bell pepper

Marinade (Optional):
4 T. extra virgin olive oil
2 T. red wine vinegar
2 T. oregano
sea salt and pepper

Chop and slice veggies and place in large bowl; pour marinade over vegetables and put lid on bowl and shake to mix well. Let the veggies marinate for 30 minutes and toss on the grill. Grill veggies for 5-7 minutes or until tender. I prefer the squash a little more tender, so I cook it for around 8-10 minutes.

Serve hot on top of brown rice or just eat plain.

Serves: 6

This recipe is dairy free and gluten free.

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