Had a nice summer dinner party last night. The weather was perfect for sitting outside on the patio. The deer put on a little show for us for entertainment. I served Adriatic Shrimp with Mustard Dip, Monk Fish in Foil with Citrus, Grilled Vegetables, Slow Roasted Cherry Tomatoes with Thyme, a Green Salad with Balsamic Vinaigrette and flowers from my garden. I think everyone's favorite was the ending of the dinner which was Grilled Peaches with Homemade Decadent Chocolate Ice Cream and Homemade Chocolate Fudge Sauce. I offered Balsamic Syrup for the Peaches but somehow if you offer homemade ice cream no one turns that down.
Here's my recipe for Grilled Vegetables. I make them all summer long. I visit the farm stand and buy whatever vegetables look good that morning then I cut herbs from my garden. Choose whatever herbs your friends and family like.
GRILLED SUMMER VEGETABLES WITH BALSAMIC SYRUP
One summer my sister in law gave me a grill basket that was the best gift ever. I literally use it almost every night during the summer months. I cut up my vegetables in bite size pieces and grill them in the basket. I know that other people like cutting them lengthwise to get the grill marks, but I feel this is too time consuming.
2 zucchini, cut in 1-2” pieces
1 white eggplant, peeled and cut in 1-2” pieces (if available and if you like it)
2 red peppers, cut in 1-2” pieces
2 yellow peppers, cut in 1-2” pieces
2 orange peppers, cut in 1-2” pieces
2 tablespoons olive oil
3 tablespoons Fresh herbs, chopped – rosemary, thyme, or marjoram
Kosher salt and freshly ground pepper
Balsamic Syrup: Optional
1 cup Balsamic vinegar
Heat grill on medium.
Clean and cut up veggies. Use whatever vegetables look good that day – summer squash, zucchini, whatever your family likes. (I cut them up in quarters for easy eating, however you can slice them lengthwise if you want the grill marks).
Place in a zip lock bag with all the other ingredients. Shake.
Pour into grill basket and cook approximately 20 minutes, tossing occasionally.
In a saucepan cook balsamic vinegar on medium to high heat until it begins to thicken approximately 15 minutes.
Drizzle on top of vegetables before serving. This isn’t always necessary as these vegetables are fantastic even without the balsamic syrup.