It's July, finally! And it comes with all sorts of fun around here: my garden started to yield first vegetables from the patch, raspberries and blueberries a plenty, crafts in open air, sun, summer rain, and star speckled skies during a backyard campout. A lot to occupy yourself, so why bother with cooking? Especially when there are a lot of fresh produce on the market. Farmers and gardeners with a gentle help of mother nature have invested a lot of labour into each vegetable you by this month from the market. Why work any further?
Yes, I am proposing a vegetable-eating month. And, when possible, raw eating. It might sound hard, but with few knife techniques and a bit of grill heat (plus a great deal of will power), we can indulge in fresh and vitamin packed dishes.
I'll start with grilled vegetable salad. This one is my all time favorite. You can use any seasonal vegetables you have available. Mix and match- mix the vegetables and match the grilling time. Dress the final dish with a drizzle of olive oil and some salt and pepper to taste and viola!
Grilled Vegetable Salad
Serves 4 if main dish, 6 if as a side dish
2 medium zucchini, cut in half longwise
1 red bell pepper, seeded and sectioned
1 yellow bell pepper, seeded and sectioned
1 large onion, cut in half longwise
2 T spoons vegetable oil
1 dried red chili pepper, crushed
Salt+Pepper to taste
Preheat grill to medium heat
Grill the vegetables, 5 minutes each side
Let cool slightly, enough for you to be able to cut them