This time of year is so easy to get your fill of amazing veggies! We love them grilled. You can do this on the BBQ or in the oven. All you need is a selection of seasonal veggies, a little olive oil, sea salt and black pepper.
Makes 4 -6 Servings
4 fresh corn outer leaves pulled back, silk removed
2 zucchini (about 8 ounces total), sliced lengthwise into ½” thick slices
2 summer squash (about 8 ounces total), sliced in rounds into ½” thick slices
2 Japanese eggplant (about 8 ounces total), sliced lengthwise into ½” inch-thick slices
1 bunch asparagus (1-pound) trimmed
2 red onions outer skin removed cut into ½” thick slices
¼ cup olive oil
Sea salt and black pepper
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 10 – 12 minutes for the corn, 7 minutes for the yellow squash, zucchini, eggplant, 5 minutes for the asparagus and red onions. Arrange the vegetables on a platter.