Grow a menu
1 tablespoon of Olive Oil
Salt to taste
Crumbled cheese like feta, blue cheese or ricotta for garnish.
Heat the grill to medium-hot (where you can hold your hand over the grill for 2 seconds.) Peel and slice beets into ¼ inch rounds. Place in bowl with olive oil and salt. Lay on grill and cook for 8 minutes. Flip and grill the other side for 8 minutes. Garnish with cheese, fresh herbs, or nuts. Delicious addition to a garden salad, or on its own as a side.
Grilled Vegetable Platter
¼ cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
½ teaspoon garlic powder
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into ½-inch slices
1 medium red onion, cut into wedges
In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1½ hours at room temperature.
Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade.
If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.