Actually, since this happens on the grill (Spider doesn’t grill!) this is from Sandy’s trick bag, but you could just as easily do this in the broiler.
This is bright and tasty on its own, as a side dish, or in lots of other ways (ideas after the jump.) Also a good home for leftover fresh veggies past their peak.
Heat the grill (I have a Weber Q grill--small, handy, good choice for every day and smaller scale cooking) to medium-high.
Cut up some vegetables into like-size strips. I usually start with a base of bell peppers, (red, yellow and/or orange are sweeter than green) red onions and a few smashed garlic cloves. Then I add whatever looks good or I have around: zucchini, yellow squash, parsnips, a few grape tomatoes.
Toss it all in a bowl with some olive oil, salt and pepper. I like to throw in a few fresh herbs, too. Usually some thyme but rosemary’s good too.
Here’s what makes it really easy: throw it all onto a grilling platter. This is basically a perforated metal pan you can set right on the grill. The vegetables won’t fall through, and you don’t have to bother with stringing a lot of veggies on a skewer.
Grill on high-ish heat until vegetables are soft. Generally, the longer you grill, the sweeter the veggies.
Sprinkle with balsamic vinegar after you take them off the grill.
Depending on how big a batch you make, these can serve you for days. Ideas:
• as a main dish all on their own or sprinkled with fresh goat cheese and some french bread on the side.
• as a side dish with grilled meat or vegetables
• tossed with some pasta
• in a sandwich, on their own, or with sliced fresh mozzarella or roast beef
• steak salad: put veggies on a bed of greens with sliced grilled steak and crumbled bleu cheese
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