Zingy Tangy Grilled Veg
From tinkerbell4bumblebee 15 years ago
- 20 minutes to make
- Serves 4
Great for summertime cooking. Colorful and flavorful.
Ingredients
- One ear of corn (leave husk on) shopping list
- One yellow or red pepper shopping list
- One green pepper shopping list
- Two firm tomatoes shopping list
- 1/2 or 1/4 pinnaple (depending on size) shopping list
- Few handfuls snow peas shopping list
- five green onions shopping list
- two or three cloves garlic shopping list
- handful fresh basil or other herb shopping list
- Glug of olive oil shopping list
- Glug of balsamic vinegar shopping list
How to make it
- Throw cob and whole peppers on grill. BBQ until the husk is completely black (it's ok if a few of the layers catch fire, just pick it up with tongs and it will burn off). Cook peppers, turning, occassionally, until they are blackened. Remove from grill and let cool a little so you can handle them.
- In the meantime, thickly slice (1 inch) tomatoe and pinnaple. Throw on grill. The tomatoes will cook fairly quickly but the pinnaple will take longer. (Keep an eye on them and flip occassionally).
- Chop up scallions, tip & tail snow peas then break in half. Add to large bowl.
- Slice peppers in half, remove stem and innards. Cut peppers into strips and add to bowl.
- Remove husk from corn and cut corn off cob. Add to bowl.
- By this time your tomatoes and pinapples should be done. Roughly chop tomatoes and cut pinapple into strip and add to bowl.
- Add garlic, shred your herb by hand and add. Toss with olive oil and balsamic vinegar.
- Serve warm or cold.
People Who Like This Dish 3
- debwin Toronto, CA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- tinkerbell4bumblebee Duncan, CA
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The Rating
Reviewed by 2 people-
This sounds delicious...I love grilled veggies anytime.
debwin
in Toronto loved it
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oh i love grilled veggies and anything on the grill thanks .......tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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