Grilled Vegetables are simple and delicious in the summer. They are seasonal and pair well with any protein or added to pasta. In a large bowl whisk 1 cup of olive oil, sea salt and any of your favorite herbs. Cut a variety of colorful vegetables- summer squash, onions, portobello mushrooms, red, yellow, orange peppers all work well, but substitute as you like depending on what you're making. Stone fruits are also delicious grilled. Gently coat fresh cut vegetables with olive oil mixture and place them on a grill pan. Grill on high heat for about 5 minutes. Watch them carefully and turn as needed. Cooking vegetables on an outdoor Evo Grill is also a fantastic tool. Adjust grilling time as desired. Transfer grilled vegetables to a serving tray and garnish with a few herb sprigs. Serve warm or at room temperature.
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