Grilled high season veggie salad

This entry was posted in Eggplant High Summer Vegetables Recipes Summer Squash Tomatoes Variety of Veggies Zucchini High Summer Vegetables Recipes and tagged community supported agriculture CSA eggplant eggplant recipe farm recipe grilled vegetables grilled veggie salad high summer vegetables Stonebridge Farm summer squash recipe vegetarian recipe zucchini recipe on by
Grilled high season veggie salad
Serves 6
The veggies here might remind one of ratatouille, but they become a whole new thing on the grill. The exact vegetable and herb choices are certainly up for a smack down of all kinds. We like a gas grill for preps that take only a few minutes, but are mindful to heat it up properly first.
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Ingredients
  1. 1/4 cup, plus 2 tablespoons good-tasting extra-virgin olive oil, divided
  2. 2 tablespoons aged balsamic vinegar
  3. 3 plump cloves garlic, minced
  4. 1 tablespoon mince fresh basil leaves
  5. 2 teaspoons minced fresh marjoram leaves
  6. 1 teaspoon minced fresh thyme leaves
  7. 1 large zucchini, quartered lengthwise
  8. 1 yellow squash of your choice, quartered lengthwise
  9. 1 medium eggplant, cut into 1/2-inch rounds
  10. 3 medium tomatoes, cored and halved
  11. 1 large yellow onion, peeled and cut into 1/2-inch rounds and skewered horizontally
  12. 2 sweet bell peppers, of any color stemmed, seeded, and halved
  13. coarse sea salt and freshly ground black pepper
Instructions
  1. Bring your gas grill heat to medium-high with the lid closed
  2. In a small bowl whisk together 2 tablespoons of the oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste, then set aside.
  3. Place zucchini, yellow squash, eggplant, onion, bell peppers, and tomatoes on a large baking sheet.
  4. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
  5. Clean and oil the grilling surface. Place tomatoes, peppers, and onions on the grill.
  6. Cook five minutes, and turn over. Add the rest of the veg.
  7. Cook three minutes per side while continuing to cook the tomatoes, onions, and peppers on their second side.
  8. Remove veg to a cutting board and cut into large dice.
  9. Transfer to a large salad bowl, pour in herbed vinaigrette and toss to combine.
  10. Let stand ten minutes and toss again. Serve while warm.
Notes
  1. Cook’s tips and tricks: When the herbs are plentiful, we choose various combinations of the minced leaves and freeze in portions of two tablespoons of good olive oil. The herbs remain suspended in the oil and taste quite fresh after thawing.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/