Grilled vegetables. Image by Angela Henderson Orr from Pixabay

It’s the perfect season for grilling your favorite garden veggies. With everything blooming and abundantly growing, it’s time to share the fruits of your harvest with your family and friends. It’s easy and delicious.


each Eggplant, Zucchini, Yellow Squash, halved lengthwise, and 3 halved Red Peppers, Dozen or so of each Green Onions and Baby Bello Mushrooms, 1 bunch asparagus, without woody ends
Olive oil, to coat veggies and extra for dressing, Freshly ground black pepper and salt, to taste, Crushed red pepper flakes (Optional), ¼ cup Balsamic vinegar, 3 Garlic cloves, minced, 1 tsp. each fresh basil leaves, rosemary leaves, parsley leaves
Preheat the grill and grill basket over medium-high heat.
Brush the vegetables with the oil, salt and pepper.
Grill the vegetables, one or two kinds at a time, depending on the size of your grill basket, until tender and lightly charred all over. Don’t turn over too much.
Whisk ¼ cup olive oil, vinegar, garlic, and fresh herbs to blend dressing.
Drizzle dressing over plated vegetables.

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