I chose every assorted vegetable I could think of for grilling tonight. I used sliced eggplant, zucchini, yellow squash, green pepper, yellow pepper, red pepper, asparagus, portabella mushrooms, hearts of romaine and Roma tomatoes. The asparagus and tomatoes were grilled on a grate so they would not fall through the grill grates. All other vegetables were placed directly on the grill. I served with grilled pitas, Grilled Chick-a-Licious (on this page), and a goat cheese dressing (also on page). It was so delicious and healthy.

Assorted fresh vegetables (as listed above)
1-2 Tb Olive oil
1 Tb sea salt or kosher salt
1 Tb dried oregano

Rinse and prepare fresh vegetables. Cut as many up lengthwise so they lay on grill. Use a grill rack for finer or thinner vegetables, such as as asparagus and tomatoes. Douse with olive oil and spices. Mix well to incorporate throughout.

Grill in portions. Remove to large platter and serve with dressing of choice. I used my homemade goat cheese dressing tonight, but Daddy Ray’s Blue Cheese (also on this page) would be wonderful as well.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet