Summer is incomplete without a plate full of grilled vegetables. If you don't have a grill handy, broiling works just as well. Based on a recipe from epicurious.com.
- 3 large Zucchini and Summer Squash, cut into 1/2-inch-thick slices
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh oregano or basil, or 2 teaspoons dried, crumbled
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary or pinch of dried, crumbled
Preparation: Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini and squash with olive oil. Grill or broil until tender, about 4 minutes per side. Cut into large chunks, and toss with herbs, salt and pepper in a large bowl. Serve warm.
Variation: Combine all ingredients except zucchini and summer squash in a large bowl. Add 2 tablespoons balsamic vinaigrette and mix well. Add zucchini and summer squash, tossing to coat. Allow vegetables to marinate, refrigerated, for at least one hour before grilling.