Grilled Vegetables

My last cooking post was on men who make bread, which needed some explaining.  But today’s topic—grilling—needs no prefatory remarks.  Everyone knows dudes grill.  That’s just what we do.

But do real men grill vegetables?  Yes, they do.  It’s just as macho to grill a mushroom as it is a burger, and don’t let anyone tell you otherwise.

Here’s an easy summer recipe that works well for an outdoor lunch or supper.  Serve the vegetables with a rustic loaf of bread, two or three cheeses, and individual raspberry tarts.  The veggies are so good, you and your kids won’t even realize it’s a meatless meal. 

Where's the beef?  No one will care.

Grilled Vegetables

vegetables (you decide the quantity your family will eat):

asparagus spears

green peppers

red peppers

zucchini

Portobello mushrooms

vinaigrette (this recipe serves 6—adjust according to family size):

1 cup extra virgin olive oil

½ cup fresh lemon juice (that means you must squeeze a lemon or two—don’t buy the bottled stuff)

½  cup balsamic vinegar (raspberry works well)

sea salt

1 teaspoon Mediterranean seasoning blend

1 teaspoon season salt

Wash asparagus spears and bend bottoms of stalks until they snap (discard the lower pieces).

Rinse peppers, zucchini and mushrooms and cut into long, thin slices.

Combine vinegar, lemon juice, Mediterranean seasoning and season salt in medium bowl.  Whisk in olive oil.  Taste.  Adjust seasoning.

Place vegetables in vinaigrette and allow to marinate at least two hours.

Heat grill to medium high.

Place vegetables on grill.  Turn after one minute.  Remove after one more minute.  Place in large serving dish and cover with remaining marinade.  Sprinkle with sea salt. 

Enjoy!

Serve grilled vegetables with rustic bread, cheeses, and individual raspberry tarts.