Confession: I have never LOVED vegetables. I like them just fine. But you know how some vegetarians are in love with vegetables and could sustain themselves entirely on just plain vegetables? I’m not one of those people. I like carbs, and cheese, and chocolate, and all of those delicious-yet-terrible-for-your-diet things. Veggies just don’t rank that high with me. There are a lot of things I’d rather munch on.
But with the right vegetables, cooked the right way, with the right herbs, vegetables can be the most glorious accompaniment to any meal, or even a light lunch. These grilled vegetables are deliciously paired with a bright lemony herb dressing. It’s perfect for the unusually warm not-quite-autumn weather we’ve been having lately!
Lemon-Herb Dressed Vegetables
Preparation Time: 5 minutes
Cooking Time: 5 minutes
2-1/2 Tbsp olive oil
1/4 cup lemon juice
1 Tbsp Italian seasoning
Salt and pepper, to taste
1 large zucchini, sliced into 1/2″ thick discs
1 large yellow squash, sliced into 1/2″ thick discs
1 red onion, sliced into 1/2″ rings
- Heat a grill or grill pan to medium-high heat. Cover with non-stick aluminum foil.
- In a medium bowl, whisk olive oil, lemon juice, basil, salt and pepper. Set dressing aside.
- Lightly spray vegetables with cooking spray, and grill until cooked through and slightly charred.
- Gently brush warm veggies with dressing. Serve warm, with extra dressing on the side, and garnished with shaved Parmesan cheese.
Other yummy veggies that you can include in this dish are grape tomatoes, bell peppers and any other squash.