Summer Grilling

One of summer greatest pleasures is cooking outside over and open flame.  But rather than grilling big hunks of meat, freshen up your grilling season by using garden-picked produce.
Try something new this weekend; Grilled Organic Summer Vegetables with Lime and Chipotle-infused Olive Oil!  Here’s how to grill ’em up:

  • 2 cups sliced zucchini, about 1/4-inch thick
  • 2 cups sliced yellow squash, about 1/4-inch thick
  • 2 cups red bell pepper squares, about 1-inch thick
  • 2 cups cherry tomatoes
  • 2 cups red onion squares, about 1-inch thick
  • Any other favorite summer vegetables in season
  • Lime and Chipotle-infused Olive Oil:

    • Juice and zest of 2 limes
    • 4 garlic cloves, minced
    • 2 tablespoons chopped cilantro
    • 2 teaspoons chipotle powder (or more to taste)
    • 1/3 cup extra virgin olive oil
    • Generous sea salt to taste
Toss the vegetables in the Lime and Chipotle-infused Olive Oil and marinate for 1 hour, tossing occasionally.
Cook vegtables, turning occasionally, over a preheated gas or charcoal grill just until the vegetables are crisp tender and their colors turn gem-like, about 6 to 8 minutes. Serve the remaining olive oil for drizzling.

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Happy Grilling!

 

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