On a beautiful Summer evening, I don’t want to be in the kitchen. Did you ever notice with grilling, you get to sit and relax while the food cooks more than when you are preparing a meal in the kitchen?
Grilled vegetables also taste really delicious, they aren’t mushy, and you can combine ones that have relatively the same cooking time, toss them with a marinade and seasonings and come up with endless one dish vegetable sides.
Here is a fairly quick recipe for grilled zucchini, tomatoes and scallions I find Summery and a crowd pleaser.
Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill
4 Zucchini on the smaller side (about 4 cups) sliced into spears
2 Local Medium Tomatoes (any color)
1 Bunch of Scallions, sliced in half lengthwise
1/4 Cup Fresh Basil, torn roughly into pieces
1 Tablespoon Fresh Snipped Dill
2 Tablespoons of Virgin Avocado Oil
1 Teaspoon of Sea Salt or Himalayan Pink Salt
In a large bowl toss all the prepped ingredients together until well coated with oil. Place in a grill pan with holes. Grill on medium for 30 minutes, top of grill down, (relax until the vegetables are tender).