During the summer months, local produce is at its best and we try to enjoy it as much as possible. Local asparagus, peppers, eggplant, onions, mushrooms and zucchini are high on our list…and corn on the cob of course!
Grilled vegetables are such a treat as they express sweeter and more caramelized flavors after being barbecued, and honestly it’s pretty darn simple.
In a small bowl, whisk together olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Reserve a small portion of this marinade for later, and with the rest mix in assorted vegetables of your choice that have been cut into smaller bite-size sections. Let the vegetables marinade for at least 1 hour.
Preheat grill to medium-high (if you don’t have a BBQ, use a Lodge Grilling Cast Iron Pan). Place marinated vegetables to a grilling basket. Place basket on the grill and close lid, letting cook for 8-12 minutes until tender turning occasionally. Plate grilled vegetables on a large serving dish and drizzle with reserved marinade sauce. Serve hot, warm or cold. Garnish with fresh parsley or rosemary.
Pro-tip: These vegetables taste even better the next day as they flavours develop.