Almost Summer!

I spent the end of last week nursing a cold. I don’t do sick well. Fortunately, my husband is patient, and can cook! I was feeling better yesterday, so we worked together, grilling a bunch of vegetables. I did the chopping and prepping, he did the grilling.

Grilled Veggies

I used this basic recipe from the Food Network. This can be really flexible, use whatever vegetables are fresh and available. I made way too many vegetables, I probably could have fed 8 people with this platter!

Grilled Vegetables
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
  • vegetables-I used zucchini, tomatoes, baby portobello mushrooms, bell peppers, and asparagus
  • olive oil to coat the vegetables
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • a couple of sprigs of rosemary leaves, finely chopped
  1. Cut bell peppers in half and seed. Cut tomatoes in half. Slice zucchini lengthwise in half inch slices.
  2. Coat all the vegetables in olive oil, season with salt and pepper. Grill over medium heat until done.
  3. While vegetables are grilling, combine 2 tablespoons olive oil with balsamic vinegar and rosemary.
  4. Place vegetables on a platter. Pour vinegar mixture over.


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