(courtesy of Sandi Solomonson, writer in Reno. Serves 4)
In the spirit of Lily Baran’s Hampton House Garden Project, you can utilize what’s on hand at your house to grill garden veggies tossed with a fresher-than-summer lemon herb vinaigrette. Use your imagination to create your flavors.
About 2 pounds of assorted summer vegetables (zucchini, bell peppers, green beans, asparagus, cherry tomatoes, large mushrooms), sliced into large chunks
1 to 2 tablespoons extra-virgin olive oil
Preheat grill to high. Wash and cut vegetables into large sections so they don’t fall between grill grates, or use grill pan. In bowl, combine fresh vegetables and olive oil to coat. Grill for 2 to 3 minutes per side, then remove. Pour vinaigrette (recipe below) on top, gently toss, and immediately serve on a platter.
Variations:
Sprinkle on top 2 tablespoons of any of the following: chopped nuts/seeds (walnuts, almonds, sunflower seeds), pickled red onions, cheese (feta, Parmesan), and/or dried breadcrumbs
For lemon herb vinaigrette
Juice and zest of 1 lemon
1 tablespoon extra-virgin olive oil
3 scallions, minced
1 clove garlic, grated
¼ cup fresh herbs of your choice (basil, parsley, mint, chives, oregano, dill), chopped
½ teaspoon salt
¼ teaspoon red chili flakes (optional)
Whisk together all ingredients and toss with grilled vegetables.
