Grilled Garden Vegetables

After Garden School last weekend, I returned home with a giant loot sack full of fresh veggies from my Master Gardener friend's garden.  Not wanting to overpower the fresh flavor of each individual harvested goodie when I consumed them, I pulled out an old standby recipe.  It is packed full of flavor and highlights the delicate delicious taste that each vegetable has to offer.

Grilled Vegetables 
Recipe courtesy Giada De Laurentiis

I ignored the whole list of veggies from the recipe and used what was in my bag of garden trick-or-treats instead.

I grabbed...carefully...my Swissmar Borner V-Slicer and set it to make thick slices.

I placed all the sliced veggies in a gallon bag and tossed them with olive oil, salt, and pepper until everything was lightly and evenly coated.  Then I heated my favorite grill pan over medium-high heat and started grilling the veggies, one batch at a time.

Like it mentions in the original recipe, pretty grill marks are a result of not moving the vegetables around once they're on the grill.  Let them cook slowly and get all pretty in the pan.  I only flipped them once.

Parsley, basil, and rosemary came out of my own backyard and I made my dressing similar to the original recipe, increasing the amount of the garlic, balsamic vinegar, and rosemary.

2 T. extra virgin olive oil
3 T. balsamic vinegar (tweak for taste, I added an extra splash)
3 garlic cloves, minced
1 tsp. chopped fresh Italian parsley leaves
1 tsp. chopped fresh basil leaves
1 tsp. finely chopped fresh rosemary leaves
salt and pepper, to taste

I whisked all the ingredients together in a small bowl.  When all the veggies were grilled and plated, I drizzled the dressing over them.  Fancy and fabulous, right?  I love using the leftovers for future meals, as well.  The flavor is so rich and grilled veggies just taste so darn good, even the next day!

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