- 2 zucchini, unpeeled
- 1 basket of button mushrooms (rinse)
- 1/2 red onion, finely sliced
- 1/2 basket cherry tomatoes (rinse)
- 1 basket tri-colored peppers
- 1 clove garlic, minced
- Olive oil
- Balsamic Vinegar
Wash zucchini, slice into rounds and then in half (discard ends). Cut cherry tomatoes in half. Cut peppers in large strips discarding seeds.
Place zucchini slices, mushrooms, sliced red onion, tomatoes, peppers and minced garlic into a glass bowl. Mix in 1/4 cup olive oil (more if needed to coat well). Sprinkle lightly with balsamic vinegar. Sprinkle a generous portion of Andy’s rub into vegetables. Mix well. Best if left to marinate at room temperature for at 1/2 hour.
Heat grill to high. In a grilling basket, put in vegetables with a slotted spoon. Cook over high heat, stirring constantly. Vegetables are best if they remain crunchy (so taste to your liking). Just before removing, add some of the marinade to raise heat (fire) and char vegetables so they are slightly blackened.
Serve with your favorite grilled fish, meat or poultry.
Cathy D, Alamo