Grilled vegetables are good supplements to most meals. You can enjoy these summer vegetables, while you can get them straight out of the garden or from your grower’s stand.
• Yellow squash
• Vidalia onion (or a “sweet” alternative)
• Almost ripe tomatoes
Heat grill on high setting. Slice zucchini and squash lengthwise and about ½ inch thick. Slice onions with rings intact about ½ thick. Don’t cut the tomatoes!
Brush the cut veggies with olive oil and sprinkle with your favorite herb blend. (Italian blend works well for these veggies).
Place the veggies (except tomatoes) cut side down on hot grill. Let them sizzle for about one minute, then turn them over, reduce the heat to medium and cover. (This will give them those nice charred stripes.) Let them cook for about 7-9 minutes and check. When they are getting tender, place your tomato(es) on the grill. They only need about 3 minutes. The tomatoes will not be “cooked”, more like heated with some charred marks on the skin. The added dimension of flavor when a tomato is grilled is lovely.
When you remove your grilled vegetables, eat them immediately or chill them immediately. They will continue to cook and get mushy otherwise. Or take them off the grill when they are still slightly under cooked and let them rest.