Grilled Vegetables

Note:  Use whatever veggies you like.  Just keep an eye on them.  You can also roast these in the oven...if you do that, add a few tomatoes cut in half.  Yum!

Olive oil or vegetable oil spray
1/4 cup balsamic vinegar
3 big red onions, peeled and cut in thick slices
4 small zucchini, trimmed, cut lengthwise in half
3 small yellow squash, trimmed, cut lengthwise in half
3 bell peppers, (mix of red, yellow, green) quartered
4 Portobello mushroom caps, rinsed off
seasoned salt

Dressing:
1 clove peeled garlic
2 teaspoons each: fresh rosemary, chives, thyme
2 tablespoons fresh lemon or lime juice
2 tablespoons rice vinegar (or other vinegar with a pinch of sugar)
1/2 cup olive oil
dash of Tabasco
salt and pepper

Toss vegetables with olive oil, balsamic vinegar and seasoned salt.  (I like McCormick's the best.)  Grill veggies over medium heat until tender, turning them often.  It will take about 10 minutes for zucchini, 8 minutes for peppers and mushrooms, and 10-12 for the onions.

Use a food processor or stick blender to blend the dressing ingredients.  Blend everything but the oil first, then drizzle the oil in to emulsify as it mixes.  Then taste it, and adjust salt, pepper, vinegar and even sugar to your liking.  If you are making more vegetables, just double or triple the recipe.  Some folks like a little Dijon mustard in their dressing...give it a try.

Remove the veggies from the grill, cut as you see fit, and toss with the dressing.  Serve warm or room temperature.

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