Grilling out tonight? Try grilling vegetables coated in oil and garlic on the grill for a delicious side dish. If you don’t have a grill or prefer to cook indoors, you can make these vegetables in the oven. Any combination of veggies can be used.
- 3 tablespoons canola oil
- 2 cloves garlic
- 2 bell peppers (any color)
- 2 zucchini
- 2 yellow squash
- 1 large red onion
- Salt and pepper to taste
- Wash all vegetables and pat dry.
- Peel garlic and finely chop. Combine in a large bowl with oil.
- Slice peppers into large pieces. Slice zucchini, yellow squash and red onion into 1/2-inch thick slices.
- Place vegetables in bowl with oil and garlic and toss to coat. Season with salt and pepper.
- Place vegetables on a broiler pan or grill. Cook about 10 minutes, turning a few times until vegetables are tender. If cooking in the oven, roast at 450 degrees for about 20 minutes, turning over after 10 minutes.
Smart Shopping Tips
- Choose summer squash that is firm and not shriveled. The skin is delicate and may have some minor nicks and cuts, but avoid those with large cuts or damage.
- Vegetables in season are usually inexpensive. Any combination of seasonal vegetables can be used in this recipe. Remember that dense vegetables will take longer to cook than more tender varieties.
- Vegetables can be seasoned with garlic powder instead of using fresh.
- If you have some Italian dressing on hand, marinate cut vegetables in about 1/3 cup of dressing for an hour before grilling. Drain off marinade and save what you don’t use. Use the remaining dressing to baste the veggies a few times during grilling.
- Chunks of veggies can also be place on skewers for veggie kabobs.
- Experiment with other veggies you like. Thick slices of eggplant or whole mushrooms are other options.