EFK Tuscan Grilled Vegetables
Charred zucchini, yellow squash, peppers, and red onion seasoned with garlic and Tuscan herbs, finished with balsamic or lemon for a simple vegetable side with real grilled flavor.
Ingredients
<ul><li>2 zucchini</li><li>2 yellow squash</li><li>2 bell peppers</li><li>1 red onion</li><li>3 tbsp extra-virgin olive oil</li><li>2 garlic cloves, finely grated or minced</li><li>1 tsp rosemary</li><li>1 tsp thyme</li><li>Kosher salt and black pepper to taste</li><li>1 tbsp balsamic vinegar or fresh lemon juice</li></ul>
Directions
<ol><li>Cut the vegetables into similar-thickness pieces so they cook at the same rate.</li><li>Toss with olive oil, garlic, rosemary, thyme, salt, and pepper.</li><li>Heat the BlueStar griddle or outdoor grill over medium-high to high heat.</li><li>Cook vegetables in batches without crowding until they develop good char and are tender while still holding their shape.</li><li>Transfer to a platter and finish with balsamic vinegar or fresh lemon juice. Taste and adjust seasoning before serving.</li></ol>
- Cut the vegetables into similar-thickness pieces so they cook at the same rate.
- Toss with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Heat the BlueStar griddle or outdoor grill over medium-high to high heat.
- Cook vegetables in batches without crowding until they develop good char and are tender while still holding their shape.
- Transfer to a platter and finish with balsamic vinegar or fresh lemon juice. Taste and adjust seasoning before serving.