These go well with just about anything, and are a great way to use all the fresh vegetables from our garden in the summertime. If you have a large crowd coming over, double or triple your recipe and consider serving the veggies whole. These keep extremely well in the refrigerator. We will chop up a cup or two of leftovers in with scrambled eggs in the morning for a quick and tasty breakfast.
2 large zucchini
3 large yellow squash
3-4 whole portobello mushrooms
2 red bell peppers
1 large red onion
½ (125 mL) cup olive oil
1 tablespoon cumin
2 teaspoons black pepper
1 teaspoon salt
- Have your grill pan ready on medium-high heat and make sure the surface is clean. Using paper towels, coat the surface with oil if needed.
- Cut zucchini and squash lengthwise at about ¼-inch thickness. Cut sides off of your red peppers and slice your onion into rings (do not pull rings apart).
- Using a pastry or grilling brush, coat both sides of veggies with olive oil.
- Combine cumin, black pepper and salt in a small bowl and mix well. Sprinkle the spice mixture on all sides of the veggies.
- Place onto your hot grill pan and cook for 2–3 minutes each side.
- Cut veggies into chunks and combine in serving bowl.
Plan Ahead—You can have all your veggies precut and in a ziplock in your refrigerator the night before. Just coat with olive oil and seasonings just before cooking.
Variations—Try all sorts of peppers to add heat or color. Mix some chimichurri (recipe here) in with the veggies to add even more flavor to things. Obviously, if you have an outdoor grill, go ahead and grill these veggies outdoor over a direct medium-high heat.
