|Grilled Zucchini & Summer Squash with Balsamic and Bleu|
Grilled veggies are delicious year round. However, we don’t always think to make them when the weather outside is gloomy and cold or we are too lazy to fire up the BBQ.
Luckily I just treated myself to a really cool 10" cast iron grill pan that fits perfectly on my stove top. Not too big - not too small, but just the right size.
Balsamic vinegar has a smooth and mild flavor with a hint of sweetness that is very unique. The problem with balsamic vinegar is that it has such a harsh appearance. Completely contrary to how it tastes. So, I usually drizzle the dressing over the veggies so they don’t look grayish black.
The other option is to toss the grilled veggies in the dressing which will allow them to be evenly coated. This method clearly lacks eye appeal, but taste great and works well over a bed of green salad.
MY FAVORITE VEGGIES TO GRILL
Red Bell Peppers
These are delicious at room temperature and the leftovers straight out of the fridge are equally as good.
2 Tbsp. Balsamic Vinegar
1 clove Garlic, minced
¼ cup Olive Oil
Place the balsamic, garlic and a couple of pinches of kosher salt and a pinch of black pepper in to a small mixing bowl. Slowly whisk in the olive oil.