Tasty Tuesday

Here is a great grilled veggie recipe that will amp up any summer time meal!




INGREDIENTS
3 yellow squash, sliced lengthwise into 1/2-inch thick strips
3 small eggplant, sliced lengthwise into 1/2-inch thick strips
1 bunch (1-pound) asparagus, trimmed
You can also use zucchini, bell peppers, onions or other vegetables of your choice.

Dressing:
1/4 cup plus 2 Tablespoons olive oil
Salt (to taste)
Freshly ground pepper (to taste)
3 Tablespoons lemon juice
2 teaspoons minced garlic
Chopped herbs and seasoning blend of your choice. (In this recipe we used a citrus seasoning blend and thyme.)
DIRECTIONS

1. Place a grill pan over medium-high heat or prepare the barbecue.
2. Brush the vegetables with 1/4 cup of the oil until coated lightly.
3. Sprinkle the vegetables with salt and pepper.
4. Working in batches, grill the vegetables until tender and lightly charred all over (about 7 minutes for the yellow squash and eggplant and 4 minutes for the asparagus) Note: The key to getting those great grill marks is to not shift the vegetables too frequently once they’re placed on the grill.
5. While the vegetables are grilling, whisk the remaining 2 tablespoons of oil, lemon juice, garlic, and thyme in a small bowl with salt and pepper (to taste).
6. Arrange the grilled vegetables on a platter.
7. Drizzle the herb mixture over the vegetables.

- See more at: http://www.freebiefindingmom.com/summer-recipe-grilled-vegetables-cookout-must/#sthash.7gF0Rdga.dpuf