Grilled Vegetables
Who says grilling is just for burgers and steaks? If you have an outdoor grill – great. If not, a grill pan is fine for grilled vegetables. This method works with lots of different vegetables so be creative.
Ingredients:
- 1 eggplant
- 1 bell pepper
- 2 zucchini
- 1 onion
- Salt and black pepper
- ½ tsp, cumin (optional)
- Olive oil
- Garlic
- Balsamic vinegar
Cut the vegetables into convenient sized pieces. Toss them with salt, pepper, cumin, and olive oil.![Grilled Vegetables Grilled Vegetables](https://robertiulo.com/wp-content/uploads/2023/09/x--838x1024.jpg)
Lightly brush the heated grill with oil. Cook the vegetables, turning once. Get the grill marks on both sides.![](https://robertiulo.com/wp-content/uploads/2023/09/x-20230821184402-976x1024.jpg)
They fine as is but if you’d like a simple dressing try this. Cut a head of garlic in half and wrap the two pieces in foil with two tablespoons of olive oil. Roast at 350 degrees in a pre-heated oven for 20 minutes. When cooled, squeeze the cloves out of the sliced head into a bowl. Add balsamic vinegar and olive oil with a dash of salt and pepper and stir into a thin dressing.
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