Summer vegetables from the farmer's market are irresistible! I like to pick my favorites and make a big healthy platter. Serve these up as a side dish, as an appetizer as part of an antipasto platter, or use them in lasagna or when making quesadilla. Be creative, the options are endless!
On this particular day, it was pouring rain out, so I grilled the veggies using an indoor grill pan. It's actually easier to do grilled veggies inside because it's easier to control the cooking time and not have to worry about flaming and watching over them as closely as you need to when cooking them on a grill.
|Grilled vegetables from the Farmers' Market|
- It's simple, brush the vegetables lightly with olive oil and salt and pepper. That's it!
- Grill on a med/high heat for a minute or 2 on each side until you get nice browned markings.
- These are great served hot or at room temperature.