Verduras de verano a la parrilla con vinagreta de aceitunas negras

Ingredientes

• 2 zucchinis
• 1 yellow squash
• 1 eggplant
• 1 bunch green onions
• 2 yellow beets
• 2 ears of corn
• 1 red onions
• 3 Tablespoons EVOO for brushing the vegetables
• Salt & pepper
• 1/2 cup Kalamata Olive & Oregano Spread
• 2 Tablespoons champagne vinegar
• 1/4 cup EVOO
• the zest of 1 lemon
• 2 Tablespoons lemon juice
• Salt & pepper as needed

Preparación

1. 1

   --- Vegetable Prep and Grilling: ---

2. 2

   Wash & dry the vegetables.

3. 3

   Preheat the grill as you always do. I use an electric grill from Hamilton Beach and set the grill at 400 degrees.

4. 4

   I set the oven at 200 degrees to keep the vegetables warm after they come off the grill

5. 5

   Cut lengthwise in 1-inch thick slices the eggplant, zucchini & yellow squash.

6. 6

   Cut in 1-inch thick round slices the yellow beets (peel the skin) & red onion. You don’t need to cut the green onions.

7. 7

   Brush the vegetables on both sides with olive oil and sprinkle with salt.

8. 8

   In a medium pot boil the corn in water for 10 minutes.

9. 9

   Start to grill the vegetables. See grilling times below. Eggplant: 10 minutes – turn after 5 minutes.

10. 10

    Zucchini & yellow squash: 7 minutes and turn after 3 minutes. You can leave longer but I like them with a slightly crunchy texture.

11. 11

    Red onions: 5-7 minutes each size.

12. 12

    Green onions / scallions: Grill rotating until you see the grill marks (5 minutes total). The time will depend the kind of grill that you have.

13. 13

    Yellow beets: Cook 7 minutes each size. It will depend how thick you cut the beets. I did mine on the thinner side

14. 14

    Corn: Grill rotating until you see the grill marks. Remember the corn is already cooked. We just need the char marks.

15. 15

    Lay the vegetables on a platter and pile them by sections.

16. 16

    --- Vinaigrette: ---

17. 17

    Mix all the ingredients for the vinaigrette and whisk well.

18. 18

    Drizzle the vinaigrette over the grilled vegetables.