Grilled Veggies with Herb Vinaigrette!

I'm getting the grilled fired up and ready for the 4th of July. 

What's not to love about fresh veggies cooked with the heat of the grill! And it keeps my kitchen cool on hot days.

Here is what I am grilling today. Zucchini, Yellow Squash, and Eggplant.  

But peppers, onions, and mushrooms  are excellent candidates for grilling.

Let's prep the veggies.

Cut the eggplant in to thick slices. I like to cut the veggies lengthwise.  Then I have less to handle and they don't fall through the grill grates as easy. 

Same with the zucchini and yellow squash.

Aren't they so pretty?

Put about a 1/4 cup of olive oil in a bowl and brush over both sides of vegetables lightly with the oil.

Sprinkle both sides with kosher salt and freshly cracked pepper.

These babies are ready for the grill.

Start with a clean grill on medium-high heat.  To prep the grill I like to put some olive oil on the grates.  Fold up a paper towel and dip it in the olive oil.

Rub the paper towel on the grates. This leaves a nice thin coat of oil on the grill and prevents the veggies from sticking.

On go the veggies.  Squash and eggplant usually take 8-10 minutes on the grill. Peppers take a little longer like 10-12 minutes.

But you really have to watch because it all depend on your grill and how thick your veggies are.  

LOVE the pretty grill marks!

 You just might live in Salem County if you turn around from the grill and see this going down the road.  That is one crazy big planter.

Back to the grill.

It took me a couple batches to get all the veggies cooked on the grill, but its okay.  The vegetables can be served warm or at room temperature.  

I really didn't want crunchy vegetables. So be conscious of how stiff the veggies feel when you pick them up.  

The challenge is grilling them to just the right point--gently charred on the outside and tender within, not pale and crunchy or blackened and mushy.

Now to take these veggies to the next level: THE SAUCE

For the dressing: 2 Tablespoons of olive oil.

3 Tablespoons of red wine vinegar, or balsamic vinegar.  What ever you fancy.

Add 2 cloves of garlic minced.

Grab some fresh basil and parsley

Add the chopped herbs.  Whisk together adding salt and pepper to taste.

Drizzle dressing over platter of veggies. Serve warm or room temperature.

Since I already had the grill warmed up, I threw a steak on for a perfect supper!

Yum Yum Yum.