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!
- Prepare grill to medium-high heat.
- 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.
- 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.
- Remove squash from grill; reduce grill heat to medium-low.
- Grill onion an additional 5 minutes or until tender.
- Cut vegetables into bite sized pieces.
- 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.