Recipes
Recipe: Garlicky grilled summer veggies
![Recipe: Garlicky grilled summer veggies](/assets/img/blank.gif?v=1719749188#https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-96d7bcfe8206adec829182ad0c1eb6a9e44c3cd1-_-recipesgarlickyveg-hero.jpg)
Images: Kamil Bialous
Recipes
Recipe: Garlicky grilled summer veggies
A garlicky blend of delicious summer vegetables that make a perfect side dish at your next barbecue.
![null](https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-0dd8824d79d5f68eb084f4c7f210a20127996e81-_-recipesgarlickyveg1.jpg)
Ingredients
- 3 cups pattypan squash
- 2 red peppers
- 2 Japanese eggplants
- Extra-virgin olive oil
- 4-5 cloves garlic, minced
- Freshly squeezed juice of 1 lemon
- Salt and freshly ground black pepper to taste
Directions
1 Scrub the pattypan squash and trim any tough stems. Seed and cut the peppers lengthwise into large wedges; cut the eggplants lengthwise into 1/3"-thick slices.
2 Toss all the veggies in a large bowl and top with a generous drizzle of the olive oil.
3 Add the garlic and lemon juice, sprinkle with salt and pepper and toss with your hands to coat. Set aside for an hour, then preheat the grill to high.
4 Place the vegetables directly on the hot grill, without crowding, and heat for 6 to 8 minutes, turning with tongs as needed, until the veggies are nicely cooked. Serve immediately.
Serves 6
Comments