Grilled seasonal vegetables are the foundation of many of my spring and summer-time meals. It might be one special vegetable, such as carciofi alle brache, two or three different vegetables layered with ricotta into colorful stacks or an entire platter of my favorites served warm with a balsamic vinaigrette as shown here. The vegetables listed are what I used, but you can certainly substitute the ones you prefer.
- Crook-neck squash
- Red peppers
- Olive oil
- Salt and pepper
- Balsamic vinaigrette
- Cut the eggplant and onions into 1/3-inch thick rounds, both squash on the diagonal and the peppers in half.
- Brush both sides of each vegetable generously with olive oil and sprinkle with salt and pepper.
- Place oiled-side down on hot grill, cook until crisp-tender and well marked on both sides.
- Serve warm, drizzled with balsamic vinaigrette.