Grilled Summer Vegetables

Did you know June is also National Veggie Month? Celebrate the season’s bounty & enjoy your favorite veggies marinated & grilled. The fresh & tasty vinaigrette adds delicious flavor for a healthy side dish sure to please even the pickiest vegetable eaters. 4 ample servings.

Easy Ingredients:

· ¼ cup Villa Graziella Organic extra virgin olive oil + extra for grill basket

· 1/4 cup Villa Graziella Organic Condimento Bianco white balsamic vinegar + extra to taste

· 1 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to taste

· 1 medium Spanish (red) onion, halved and quartered

· 2-3 medium zucchini or yellow squash, sliced into 1/4-inch-thick rounds

· 1 red bell pepper, cut into 1-inch pieces

· 1 yellow bell pepper, cut into 1-inch pieces

· 1/2 cup cherry tomatoes

· 1 teaspoon Dijon mustard

· 1/2 teaspoon sea salt

· 1/4 teaspoon fresh cracked pepper

· 1 tablespoon fresh parsley

Simple Directions:

1. Wash, rinse & dry vegetables (wash, rinse & dry even if bagged).

2. Preheat gas or charcoal grill to medium high heat.

3. In a small bowl, whisk together, white condimento vinegar, followed by olive oil, mustard, Tuscan herb vegetable seasoning, salt, and pepper, set aside.

4. In a large bowl, combine onions, peppers, tomatoes, and zucchini.

5. Add vinaigrette to vegetable and toss, marinate 15-20 minutes at room temperature.

6. As veggies marinate, lightly coat grill basket with olive oil, place on grill to heat.

7. Place veggies in grill basket or thread onto skewers, close grill cover, discard marinade.

8. Grill for 5 minutes until vegetables soften and begin to show grill marks.

9. Stir veggies or turn skewers, close cover, grill for 5 additional minutes.

10.Season to taste with vinegar & Tuscan herb vegetable seasoning, sprinkle with parsley, serve hot or at room temperature and enjoy.

Helpful Hints:

· Choose in season vegetables for fresh, full flavor-Anaheim Chiles, bell peppers, chayote squash, corn, eggplant, jalapeno peppers, okra, or summer squash.

· Compost or use ends and scraps for flavorful veggie-based broth.

· Start with vinegar, then olive oil, mustard & Tuscan herb seasoning to bind the ingredients together. If oil is added first, it creates a film around the veggies.

· Soak bamboo skewers in water 15 minutes so veggies cook evenly & do not burn.

· Cover & refrigerate up to 3-4 days, do not freeze.

· Add extra, unused veggies to grain bowls, salads, sandwiches, plain yogurt & wraps.

To download this recipe click here

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Grazie da Team VILLA GRAZIELLA ORGANIC!