In the summer I love grilled vegetables so much. In this recipe you have superfoods like red bell pepper, tomatoes and zucchini. You can even add small round eggplant or asparagus if you want. Sometimes I grill them with just olive oil, salt and pepper. Other times, I add a flavorful sauce like here.
When picking vegetables, make sure they are firm, bright-colored and with no dark spots. Don’t use soft tomatoes as the grill will just melt it away fast. For the green onions (spring onion), cut the top half off and toss that in the compost bin.
As for the salsa verde, fresh basil, parsley and cilantro (coriander) perfumes the sauce and makes a flavorful topping with the crumbled feta. Cut off the lower stems of the fresh herbs up to where the leaves start. A little hint of heat from the jalapeño pepper and garlic, with the tangy vinegar just gives it zest. It only takes 5 minutes to make the sauce, as you blend all the ingredients in a blender or food processor.
Grilling the vegetables only takes 6-8 minutes so how easy is that? I prefer to use a stove top grill pan since it cooks fast. If you want to use an outdoor grill, make sure you use a grill basket or grill pan as the vegetables tend to fall off in between the grates.
When serving this summer grilled vegetables, I like to arrange them in rows (as in photo) and top it with the sauce and crumbled feta on top. Drizzle it with a little bit more olive oil and voila! How do you like your summer vegetables?
1/3cupextra virgin olive oilplus more for grilling
1Tbspred wine vinegar
1inchpiece of jalapeño pepperchopped
salt and freshly ground pepper
3tbspcrumbled feta cheese
1Tbspcanola oilfor brushing grill
Make the salsa verde: cut off the lower stems of the herbs up to where the leaves start and discard them. Measure a cup of each herb. Use a blender or food processor and blend together basil, parsley, cilantro, onion, garlic, jalapeño, salt and freshly ground pepper to taste, and olive oil until it has a pesto consistency. Transfer into a small bowl and set aside.
Meanwhile, prepare a stovetop grill pan on medium/high heat. Brush the grill with canola oil . Drizzle a little olive oil on the vegetables. Season them with salt and freshly ground black pepper to your taste and toss to coat. Grill zucchini, red bell pepper 3 to 4 minutes on each side until you see grill marks. For the spring onion and tomatoes, they cook faster so grill it for only 1-2 minutes on each side. (Grilling can be done on an outdoor grill but use a grill basket or grill pan as vegetables tend to fall off in between the grates)
Arrange grilled vegetables in rows on a platter. Top with prepared salsa verde and crumbled feta. Drizzle with a little more olive oil.