Grilled Summer Vegetables

One of the best things about summer is the abundance of fresh vegetables. I tend to feel like Bubba in "Forrest Gump": Do I make veggie casserole, steamed veggies, boiled veggies, stir-fried veggies with rice… or my all-time favorite, Grilled Vegetables?

Grilling (or broiling) vegetables is so fast and easy, and more nutrients are retained than in other cooking processes. Almost anything from the garden or produce section of your market makes for tasty grilling. Below is my basic recipe for Grilled Vegetables, and any number of substitutions will work; just gather a few veggies and start slicing!

You will need:

• a baking pan lined with foil and sprayed with cooking spray.
• A brush for the marinade (I prefer the rubber ones that can be purchased at most dollar stores).

The key is to cut the veggies thin enough to cook through without burning on the surface. They should be sliced no more than 1/2 inch thick, with potatoes no more than 1/4 inch thick. Potatoes are very dense, so if I'm using them I broil them about 7" away from heat for about 4 minutes (turning halfway through) before adding the softer veggies. Brush all veggies with marinade before cooking and after turning.

• 1 medium eggplant, cut lengthwise into ½-inch-thick slices
• 2 small zucchini, cut lengthwise into ½-inch-thick slices
• 2 small yellow squash, cut lengthwise into ½-inch-thick slices
• 6 - 10 cherry tomatoes
• 1 yellow bell pepper, seeded, cut in half vertically
• 1 yellow onion, cut into ½-inch-thick slices
• 3 - 4 red potatoes

• ½ cup olive oil

• Pre-chopped garlic to equal 2-3 garlic cloves (1 to 1.5 tsp.)

• 1 teaspoon fresh rosemary, thinly chopped, or a dash of dried rosemary

• Salt and pepper to taste

OR you can pick up a balsamic marinade in the salad dressing section of your supermarket - just mind the sodium content!