Grilled Vegetables

I still love my grill basket and made a yummy combination of grilled zucchini, squash, red and yellow peppers, onions, garlic and tomatoes with fresh thyme.  You can grill them ahead of time and serve them at room temperature so they are great for a summer dinner party.  It’s good to make extras so you can have them for leftovers and fold them into an omelet, frittata, or make a vinaigrette or mayonnaise and serve them as a salad.  I like to add the tomatoes after the vegetables are almost cooked so they don’t become too soggy but hold their shape and keep their vibrant color.  It’s not so much of a recipe as using your favorite vegetable combination and cutting all the veggies the same size, tossing them with olive oil, salt, pepper, garlic if you want, and adding any herbs you like.  Tumble them onto a hot grill basket on your barbeque and cook.  Click here for the recipe….