Foodie Friday – Grilled Summer Vegetables with Citrus Dressing

by Kathy

Summer brings me the joy of finding the freshest fruits and vegetables to eat.  I have made several trips this past month or two to a nearby outdoor market, filled with the yummiest of foods.  Each time, I come home with all kinds of recipes rolling around in my head.

Another thing that summer brings around here is the planting of herbs that we love to use in our cooking.  We plant the herbs in pots and place them throughout our flower garden.  Each night when I go to pick the herbs to use for dinner, I take time to enjoy my flower garden.  You will often find fresh flower arrangements in our house.

This year, we have added a host of annuals to our garden with a color scheme of all shades of pinks.  They will soon be used to dress the tables at a very important garden event – the bridal shower of our son’s soon-to-be-wife.  Later this month, I will be posting recipes and pictures of the food being served for this event.  Here’s a hint – our kids are going to Europe for several weeks for their honeymoon.  The garden party is going to serve foods from all the countries they will be visiting.  Eeeek!  I’m excited.  My husband and I have been having fun planning the menu.  Look for more on this very soon!  I will post pictures and recipes!

For this week’s recipe, I have taken vegetables from the market and grilled them with an amazing citrus dressing made from herbs in my garden.  The citrus and herbs makes these vegetables taste even better – it truly brings out their delicious flavor!  If you love vegetables, you will LOVE this dressing on them!

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Grilled Summer Vegetables with Citrus Dressing

Ingredients

  • 3 yellow squash, sliced lengthwise in 1/2 inch thick strips
  • 2-3 peppers, seeded and sliced into 1/2 inch strips ( I used red and orange)
  • 1 bunch (approximately 1 lb.) asparagus, trimmed

Note:  You can also use zucchini, egg plant, green onions or other vegetables of your choice.

Dressing

  • 1/4 cup plus 2 Tbsp. of olive oil
  • salt (to taste)
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. minced garlic
  • salt (to taste)
  • fresh ground pepper (to taste)
  • fresh lemon thyme and regular thyme, ground or cut into small pieces
  • fresh basil leaf (to garnish plate)

Directions

1.  Place a grill pan over medium-high heat on your grill.  2.  Brush the vegetables with 1/4 cup of the olive oil, or until the vegetables are coated lightly.  3.  Sprinkle the vegetables with salt and pepper.  4.  Grill the vegetables.  Different vegetables require different grilling times.  Yellow squash, egg plant and peppers will require about 7 minutes.  Asparagus and green onions will take only about 4 minutes.  Start with the batch of vegetables that will take the longest and add the others as you grill.  5.  While the vegetables are grilling, whisk the remaining 2 Tbsp. of oil, lemon juice, garlic, lemon thyme and regular thyme (if you don’t have lemon thyme, regular thyme is fine) in a small bowl with salt and pepper (to taste).  6.  Arrange the grilled vegetables on a platter.  7.  Drizzle the herb mixture over the vegetables.  8.  Garnish platter with some basil leaves.

Note about grilling vegetables:  If you want to get great grill marks on your vegetables, once they are on the grill, do not shift the vegetables around too frequently.

Before summer ends, take some time to meander through a local farmer’s market.  It’s simple things like this that help us to slow down and enjoy the beauty around us.

 

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