Mediterranean Grilled Vegetables

 

I am trying to cut back a little on the calories, so went with a Mediterranean meal tonight. Heavy on vegetables and a little roasted fish. The veggies turned out really well. I would normally grill them on the Weber, but we had a cold and snowy day, so I put the griddle on the top of the gas range and went from there. Here is what I did.

Ingredients:

For vegetables:

1 Zucchini, sliced end to end into 1/4" slices

1 Summer Squash, sliced end to end into 1/4" slices

4-5 Baby Bella Mushrooms, cut in half top to bottom

4-5 Mini Bell Peppers, cut in half length wise and seeded

1 Fennel Bulb, thinly sliced

1 Leek or 2-3 Scallions, sliced in half lengthwise.

Olive Oil

Salt and Pepper

For dressing:

2 TBSP Extra Virgin Olive Oil

1 TBSP Good Balsamic Vinegar

5 Sage Leaves - finely chopped

Leaves from 1 Small Stem Rosemary - finely chopped

Leaves from 1 Small Stem Tarragon - finely chopped

1 Small Shallot - Finely Chopped

1 Clove Garlic - finely chopped

Preparation:

Clean all vegetables and slice as described above. Drizzle with olive oil and season with salt and pepper. Grill until tender or crispier if you like them that way. Arrange on a serving platter. While veggies are grilling prepare the dressing. Mix the Oil and Vinegar until emulsified. Sauté the shallot in a little olive oil until translucent and tender. Add the garlic and sauté for an additional 30 seconds to one minute, until fragrant. Add Sautéed shallot and garlic and chopped herbs to the dressing and whisk. Season with salt and pepper and drizzle over the grilled vegetables. This is a great side dish with fish or shrimp and makes a beautiful presentation as you can see in the photo above.