Grilled Vegetables with Mint

This recipe from Cooking Light cookbook Grilling  was a natural addition to a big night of welcoming the summer heat by cranking up the charcoal. I usually cook one foil pack of sweet Vidalia onions, and one separate pan of whatever vegetables I have on hand. I really liked cooking these vegetables directly on the grill and then combining them with a tangy flavorful marinade sauce after they came off the heat. Stephen gave his approval of the clean taste of the mint mixed with the tang of the vinegar.  I used summer squash in place of the zucchini, but either will work great!

 

1 tablespoon olive oil

4 (1/2-inch-thick) slices red onion (about 1 large)

2 pounds small squash, cut lengthwise into (1/4-inch-thick) slices $

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons red wine vinegar

1/3 cup (about 1 1/2 ounces) shaved fresh Parmesan cheese

2 tablespoons thinly sliced fresh mint

 

1. Prepare grill to medium-high heat.
2. Combine first 3 ingredients in a large bowl. Sprinkle squash mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat.
3. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until squash is tender and vegetables are well marked.
4. Remove squash from grill; reduce grill heat to medium-low.
5. Grill onion an additional 5 minutes or until tender.
6. Cut vegetables into bite sized pieces.
7. Combine cut squash, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.

This recipe courtesy of Way to Cook-Grilling from Cooking Light.