I am loving the shift that is taking place at the farmers market as leafy greens turn into more hearty vegetables! I a truly a dork when it comes to colorful produce–the mere sight of the farmer’s market makes me giddy and my CSA box…swoon! This recipe screams summer to me and the best part about it is that you can mix and match the vegetables as the local bounty shifts. I love keeping my recipes simple this time of year because, well, the vegetables really speak for themselves. I put a spin on a traditional Italian Salsa Verde and added some fresh zucchini though greens like kale and arugula would be delish as well. You can play around with the dipping (or drizzling) sauce too and try varieties of pesto like the version we used on the Farro recipe Spring-Herbed Pesto earlier this week! Yay for summer!!!
What are your favorite summer veggies to throw on the grill?
- 1 lb. asparagus, trimmed
- 2 medium-size portobello mushrooms, stems removed
- 1 large red onion, cut into ½-inch rings
- 1 zucchini, cut in half then quartered lengthwise
- 2 bell peppers (red, orange or yellow)
- 2 roma tomatoes, quartered lengthwise
- Zucchini Salsa Verde
- ½ large zucchini, cubed
- 2 cups chopped fresh parsley
- ½ cup olive oil
- 1 small shallot, chopped
- 3 tablespoons capers
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ¼ cup white wine vinegar
- 3 cloves of garlic
- 1. In a food processor or blender, combine all ingredients for the Salsa Verde: zucchini, parsley, olive oil, shallot, capers, lemon zest and juice, vinegar and garlic. Blend until smooth. Set aside.
- 2. Toss the vegetables with the remaining 2 tablespoons of olive oil. Season with salt and pepper.
- 3. Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
- 4. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
- Tomato, Asparagus and Peppers for 2 minute per side
- Onions, mushrooms and zucchini for 3-4 minutes per side
- 5. Remove stem and seeds and slice the peppers.
- 6. Separate the onion rings.
- 7. Slice the Portobello mushrooms.
- 8. Arrange on a platter and drizzle with sauce.
Tagged with: Condiments and Dips Dairy Free Dinner eggplant Entertaining Family Favorites Gluten Free grilling health healthy eating nutrition peppers Side Dishes summer recipes Veggies and Salads zucchini