You can use zucchini or other summer squash, peppers, eggplant, mushrooms, thick tomato slices, asparagus, and other vegetables that aren’t too delicate and would withstand the heat of the grill .
Allow an additional 30 minutes or more of rest time.
By Natalie Perry from Perry’s Plate.
- 4 summer squash
- 2 Japanese eggplant
- 2 peppers
- 1 tbsp Heat-resistant oil, such as avocado or coconut
- ½ teaspoon Sea salt
- 3 cloves minced garlic
- 1 pinch Crushed red pepper flakes
- 3 tablespoons Chopped fresh herbs, such as thyme, basil, rosemary, chives, etc.
- 6 tablespoons Vinegar, such as red wine, white wine, or balsamic
- 4 tablespoons Extra virgin olive oil
Cut vegetables into 1/2 inch pieces. Pour the heat-resistant oil over the vegetables and sprinkle with salt. Heat the grill to medium-high heat and place the vegetables on the grates. Let them cook, turning once, until dark grill marks have formed and the vegetables are tender. (Cooking time depends on thickness and type of vegetable.)
Whisk together garlic, chili flakes, fresh herbs, vinegar and olive oil in a small bowl. Arrange the grilled vegetables on a serving platter. Drizzle over vegetables, turning until all are coated with dressing. Let them sit at room temperature for at least 30 minutes, up to a few hours before serving.