The heat is on, and so is the veggie harvest at local farmers markets. In our latest installment of the Cindy’s Kansas Kitchen video cooking series, we make marinated veggies outside on a grill. The marinade is oil and vinegar seasoned with fresh garlic, dried Italian herbs, salt and pepper.
This easy technique is a great way to make sure none of your precious weekend produce from the farmers market goes to waste. The veggies are great served hot or at room temperature, and they will keep for several days in the fridge, so make a big batch.
Eat them the first night with brats or steak, then use them later in the week in salads, as part of work lunches, or as toppings for sub sandwiches or pizza.
The most important keys to having the veggies turn out tender are:
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1. Use equal parts vinegar and oil in the marinade.
2. Cut the slices to an even half-inch thickness and large enough that they won’t slip through the grate.
3. Grill the veggies first over medium-high heat to get grill marks, then over lower heat to make sure the veggies cook all the way through and get soft in the middle.
Veggies that taste good in a garlicky Italian marinade include: Zucchini, summer squash, eggplant, bell peppers, asparagus, sweet Vidalia onions (sliced) and fresh spring onions (whole).
Tip: Prevent thick slices of sweet onions from falling apart when you turn them by running two parallel wooden skewers through them.