June Recipe - Grilled Vegetables

With the coming of the warm season, we northerners spend more time outdoors – and that includes cooking and eating. One of our favorite outdoor summer pastimes is grilling, not only the traditional meats, but vegetables as well.

Grilled summer vegetables are so quick and simple to do, and they make a great addition to any meal prepared on a grill. Perhaps the easiest to prepare are things like squash and egg plant. Young summer squash and zucchini should be cut lengthwise into ½ inch thick slices. When preparing zucchini, use a vegetable peeler to remove about half of the skin on the “outside” slices. Egg plant should be cut crosswise into ½ inch slices. If you prefer your egg plant without the skin, peel it before slicing.

Marinade
2 Tbsp balsamic vinegar
1 tsp soy sauce
1 tsp olive oil
1-1/2 tsp minced garlic
1 tsp dried Tarragon
¼ tsp ground black pepper

Place the above ingredients in a baggie large enough to hold the vegetables. Shake to mix up the marinade, then introduce the vegetables and shake to distribute the marinade over the contents. Allow to marinate for 30 – 90 minutes, flipping the baggie every 15 minutes.

Grill on a cool grill until grill marks begin to appear and the vegetables begin to soften. Flip and grill until done to desired tenderness.

Recommended wines: Rose wines, such as the Fenn Valley Cabaret Rose make and ideal summer wine that pairs extremely well with grilled foods. Unless you are serving rich BBQ foods or heavy red meats, stick with lighter wines that can compliment grilled tastes and caramelized sugars, such as Pinot Noir, dry or semi-dry Rieslings, and unoaked or lightly oaked Chardonnays.