Grilled Seasonal Veggies

After an action packed Saturday, Sunday afternoon is met with the sound of the barbecue calling.  I feel like it has been too long since I have grilled some fresh veggies.


Picked up some fresh Ontario peppers, zucchini, mushrooms and hot peppers from our Hamilton Farmers’ Market. and can’t wait to get these grilled.

I cut up half of each pepper into about 1 inch squares, sliced 6 cremini mushrooms, half of each zucchinis into cubes, one of the hot peppers and about a half of a red onion into large chunks.

Into a bowl they go dressing them with 1/4 cup of olive oil, 1/4 cup balsamic vinegar, the juice of half a lemon, a shake of sea salt, and then about 1 tablespoons of chopped fresh lemon basil.  Thoroughly coating the veggies with this mixture and put into fridge.

Fire up the grill!  Heat it up to about 400F and put the metal grilling basket on the rack of the barbecue to heat up as well.  Once to temperature, pour in the veggies.

Mix thoroughly ever few minutes and cook on medium for about 20 minutes depending on the heat of your barbecue.


Eat as a side or all on its own. So delicious.  One of the many benefits of summer…barbecues and fresh local vegetables.  Yum!



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