When the vegetables in the garden are fresh, they don't need much help to taste delicious. I like to put them on the grill and dress and season them lightly. Most vegetables grill fairly well - as long as they're big enough not to fall through the grate. Here, I'm using bell pepper, long beans and aubergine.
First, I like to coat everything lightly with olive oil and season with salt. It tastes great and keeps things from sticking. Then I like to get a good char on the peppers so that the skin slides off easily. The beans and eggplant need to grill just long enough to become tender - not mushy.
Plate it up fancy! So many vegetable dishes tend to be simply piled on the place. Take a moment to arrange the ingredients to be visually appealing. I like to serve it with fresh tarragon, basil and cherry tomatoes. Then, drizzle a bit of aged balsamic and olive oil for extra flavour. Happy Summer!
