The perfect dish to serve a crowd
by Lindsay Evans
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Summer is the time for making things easy. And really, what could be easier than loading a bunch of fresh cut up veggies on your BBQ and grilling them to perfection? Tired of the basics (we're looking at you peppers and zucchini)? Don't fret. It's time to think outside the box. You can grill pretty much any veggie you like, including sweet corn, vine tomatoes, squash, asparagus, red onions, mushrooms and more. So it's time to get creative, and get grilling!
1 red pepper, sliced into 4 large pieces
1 yellow pepper, sliced into 4 large pieces
2 zucchini, thickly sliced lengthwise
2 small eggplant, thinly sliced lengthwise
2 ears of corn, cut into 1-inch pieces
1 red onion, peeled and chopped into wedges
Bunch of vine tomatoes
12 cremini mushrooms, stems removed
Bunch of asparagus, trimmed
2 to 3 tbsp olive oil
Generous pinches sea salt and freshly cracked black pepper
Small handful fresh thyme leaves
Extra virgin olive oil and balsamic vinegar for drizzling
Preheat a BBQ or grill to medium-high heat. Line 2 large baking sheets with parchment paper. Clean and prepare all veggies as indicated above. Dry well with clean paper towels.
Spread veggies in an even layer on prepared baking sheets. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Use your hands to toss veggies to coat well.
Use tongs to transfer veggies carefully to BBQ or grill. Cook, turning once, until veggies are tender and grill marks appear, about 10 to 15 minutes. As veggies are ready, use tongs to remove to a clean platter.
Drizzle veggies with a little olive oil and balsamic vinegar and serve immediately.