Quick Veggie Marinade

Summer is grilling time, so slice up those beautiful CSA veggies and throw them on the grill!

Make sure they're all cut

more or less the same thickness so they'll have the same cooking time and look pretty on your serving platter. Zucchini, summer squash, onions, fennel, radicchio, mushrooms, peppers etc all work great.

Prepare a very simple marinade (see recipe below) and brush one side of the veggie. Place brushed side down on grill for a couple of minutes or until you'll have great looking grill marks. Brush the top side and flip over. When done arrange them on your favourite serving platter and drizzle a little extra marinade over them. Serve immediately or place in a 50F oven to keep warm (or re-warm). I love them room temperature too.

For an extra kick you can sprinkle the arranged platter with some goat cheese and crushed red pepper flakes. Delicious.

Already grilled veggies keep in the fridge for almost a week.

Left overs:

use the marinade to dress a salad or pour over cous cous.

Also, if you have both veggies and marinade left over you may cook some pasta and grill a few shrimp with the same marinade and mix it all together. A fast gourmet dinner.

Simple marinade

1 cup good extra-virgin olive oil

2 cloves of garlic, pressed

zest of 1/2 a small lemon

1 tablespoon lemon juice

1/4 cup freshly chopped parsley (very dry, do not chop when wet or damp)

salt and pepper to taste

Buon Appetito!