Grilled Vegetables!
Easy and healthy, our grilled vegetable dinner was a big hit. We used some fun varieties that you might not immediately think of, but try to break out of your comfort zone and try something new. We stopped byTender Crop Farms to pick up our vegetables.
Ingredients:
Kohlrabi (in the cabbage family, like a sweet and less tough version of a broccoli stalk)
Fennel (crunchy and slightly sweet with an anise flavor)
Red Bell Pepper
Corn on the Cob (shucked)
Yellow Squash & Zucchini
Sweet Onion like Wawa or Vidalia
Dressing:
2 tsp. red wine vinegar
1 tsp. dijon mustard
1 tsp. honey
1/2 cup olive oil
2 sprigs of fresh oregano
salt and pepper to taste
Method:
Slice all the vegetable into 1/4 inch thick slices and beak the corn stalks in 1/2. Preheat Grill and set aside.
Strip the leaves from the oregano and finely chop. Combine the vinegar and mustard, add the chopped oregano and honey. Whisk in the oil and season to taste with salt and pepper.
Place the vegetables on a hot grill and brush on the dressing on as they cook. Cook until soft and slightly charred. Serve warm or at room temperature.
