The weather this past Mother’s Day was beautiful. That is not a definite guarantee for Mother’s Day in Chicago. The weather man said it might rain, but it was sunny and warm and the kids played outside. But most important – I grilled! It was great. No mess in the house and the food was great and easy to prepare. Below is the recipe for our Grilled Vegetable Medley.
Grilled Vegetable Medley – Serves 12
2 red peppers, sliced
2 yellow peppers, sliced
2 orange peppers, sliced
2 pounds asparagus spears, cut in thirds
2 zuchinni, sliced
1 large yellow onion, sliced
1 cup fresh herbs, chopped (we used basil, oregano, marjoram, parsely, rosemary)
salt and pepper to taste
3 Tablespoons olive oil
Wash and prepare all vegetables. Toss vegetables in oil and grill in a grill pan over medium heat until tender. We grilled each type of vegetable separately and then tossed them together at the end. This will allow for the vegetables to cook thoroughly. Add the fresh herbs and season with salt and pepper. Looks great and tastes delicious!