Given that summer is the time for the best of vegetables from the garden or the market, it’s the best time to cook them to their finest which in my mind is over a grill.
This is so simple, and a great accompaniment to any meat. It’s easy to make up and frankly, if you don’t scarf it down ahead of the main event, then you don’t like veggies much!
Do include all your favorites, but of course what is most fresh and at its peak is what will give you the best results. Vary it and it can be your go-to veggie dish on all those hot sultry days when ovens are shut off.
You could experiment with the cheese, but frankly, I’d not if I were you. The bite of the feta and the saltiness just add the right tang to the dish. But a similar Mexican Cotija might fit the bill here.
- Any assortment of your favorites but certainly zucchini, eggplant, sweet peppers of several colors, sweet onions, and cherry tomatoes are at the top of the list. Think green beans, scallions, and certainly small or chunked up potatoes too, along with carrots and sweet potatoes. (About 4 cups–trust me it will shrink down a lot from the cooking)
- Canola oil
- 1/8 c of balsamic vinegar
- 1/3 c olive oil
- 1 clove garlic, microplaned
- salt, pepper, and about a tsp of oregano, a tbsp if fresh
- 1/2 c of feta cheese, crumbled.
- Cut up the veggies into chunks, not too small. Place in a plastic bag and drizzle with canola oil. Shake the bag to distribute throughout.
- Place in a grill dish with holes and place on the grill. Once it gets sizzling, stir, and move stuff around until done. Make sure you let it grill long enough to get some char on the pieces.
- Put in a bowl.
- Make the vinaigrette by putting the rest of the ingredients together, save the feta, and whisk until well mixed, and then pour over the hot vegetables, stirring to coat. Strew the feta cheese over the top and serve.
- Grilled Panzanella Salad (blahblahbirds.wordpress.com)
- Summer Salad with Grilled Vegetables, Quinoa, Tofu and Feta (befitwithkristen.com)