Grilled Summer Vegetables With Herbed Vinaigrette
Makes 4 servings. Recipe is by Cynthia L. Nobles.
5 tbls. olive oil
2 tbls. balsamic vinegar
1 tsp. minced fresh oregano
1 tsp. minced fresh basil
½ tsp. salt
¼ tsp. freshly ground black pepper
1 medium zucchini, trimmed, halved lengthwise, then crosswise
1 yellow squash, trimmed, halved lengthwise, then crosswise
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
1 ear corn, shucked and chopped into 4 pieces
1 small yellow onion, peeled, leaving ends intact, and quartered through stem ends
¼ lb. fresh green beans, trimmed
1. Prepare barbecue to medium-high heat. While grill is heating, make a vinaigrette by shaking together in a glass jar olive oil, vinegar, oregano, basil, salt and black pepper. In a large bowl, toss 2 tablespoons dressing with all vegetables.
2. Lightly oil a grill rack. Place vegetables on rack and grill, turning often, until just tender and slightly charred, about 7-8 minutes.
3. Remove vegetables to a serving bowl and toss with remaining dressing. Serve warm.