Wednesday, June 22, 2011

Grilled zucchini

Grilled veggies are a summer staple in our house. I don't think I could survive the season without our much-used grill basket. This is a typical side, often switched up with yellow squash, eggplant or whatever is on hand.

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Just zucchini, onions, red pepper and artichoke hearts tossed with olive oil, salt and pepper, dried Italian herbs and fresh basil. Put the grill basket on a piping hot grill and stir frequently, until the veggies are cooked through and soft with some nicely blackened edges. Top with parmesan cheese, if you like.

(Jeez, as soon as it gets warmer everything gets a little more casual -- including my recipe posting style. Lazy days of summer indeed.)

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