Grilled Summer Vegetables
Nothing like summer vegetables. These are lightly cooked - keeping a little crunch to bring out the most delicious flavors.
Ingredients
- 1 summer squash, cut in 1/2-inch slices on a bias
- 1 zucchini, cut in 1/2-inch slices on a bias
- 1 small eggplant, halved, cut in 1/2-inch slices on a bias
- 1 red bell pepper, cut in quarters, ribs and seeds removed
- 2 tablespoons canola oil
- kosher salt, as desired
- ground black pepper, as desired
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon balsamic reduction or glaze
Instructions
Step 1
To install the grill grate, position it into the front of the base so it hooks in, then press down on the back until it clicks into place. Select GRILL TOP, set temperature to MAX, and set time to 16 minutes. Close hood and press the dial to begin preheating (preheating will take approximately 5 minutes).
Step 2
In a large bowl, add the squash, zucchini, eggplant, red bell pepper, canola oil, salt, and pepper. Toss to evenly combine.
Step 3
When unit beeps to signify it has preheated, open the hood and place half the vegetables on the grill. Leave hood open and cook for 8 minutes, flipping the vegetables halfway through.
Step 4
When cooking is complete, remove the vegetables from the grill and place in a bowl.
Step 5
Repeat steps 3 and 4 with the remaining vegetables.
Step 6
When all the vegetables are cooked, toss with fresh parsley and balsamic reduction.