Grilled Vegetables
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| Fresh rosemary is good but if not available use dried but only 1/2 the amount. Dried herbs are always much stronger tasting than fresh. |
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| Serves 4 |
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| Preparation Time: |
10 minutes |
| Cooking Time: |
10 minutes |
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| Yellow squash - 3, cut into 1/2" thick slices |
| Zucchini - 2 halved, then quartered lengthwise |
| Red Onion - 2 medium, cut into thick slices |
| Olive oil - 2 tablespoons for grilling |
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| Dressing: |
| Olive oil - 1/2 cup |
| Cholula Hot Sauce, 2 tablespoons |
| Rosemary - 2 teaspoons, chopped fresh |
| Lemon juice - 2 tablespoons fresh |
| Salt & pepper - To taste |
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| Heat a skillet (preferably an iron one) until smoking hot. Add one or two teaspoons of oil at a time and cook vegetables in a single layer in batches until well-browned on all sides. (About 2 minutes per side.)
Arrange on serving platter. |
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| Mix together all dressing ingredients. Pour over vegetables on platter. If preparing ahead, store in refrigerator. Serve at room temperature. If you are cooking outdoors, these vegetables are delicious grilled over an open fire. |
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Recipe supplied by www.cholula.com |
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