Grilled Summer Vegetables

 A colorful medley of roasted peppers, asparagus, fennel, and endive

A colorful medley of roasted peppers, asparagus, fennel, and endive

Summer is almost here, and I love to grill vegetables because it's easy, healthy, and here's the best part: you can use the leftovers for the rest of the week in things like eggs, pasta, and wraps.  It's the gift that keeps on giving!  

Okay I'll admit, a plate of grilled vegetables is not the easiest sell for kids.  This one's more for the adults.  But if your kids eat at least two of the vegetables, I'd consider that a success.  (Just because I'm a chef doesn't mean that I'm immune to the whims of my kids when it comes to eating.  But still, I try to expose them to vegetables as much as I can because otherwise all they'd want to eat is pizza and chicken tenders.) 

For my vegetable medley, I used asparagus, baby tri-colored peppers, endive (halved), and fennel (quartered).  Corn on the cob would have made a great addition as well, but unfortunately I didn't have any at home.  Before putting the vegetables on the grill, I mixed them with a homemade marinade in a large bowl.  My marinade consisted of:

1 tbsp tarragon (chopped)

1 tbsp salt

1 tbsp pepper

2 tbsp extra virgin olive oil

I then squeezed juice from two oranges and a lemon on top of the vegetables in the bowl.

I set the grill on low to medium heat and spread out the vegetables on the grill.  I also included the oranges and lemon I had used earlier because putting them on the grill helps more juice to come out.  (I later squeezed them on the vegetables after grilling as a finishing touch.)    

I grilled the vegetables for a total of about 8 minutes (4 minutes per side).  The fennel takes about 5 minutes longer to cook.  Here's what the vegetables should look like when they're done:

Arrange the vegetables on a plate, crack open a beer, and you're good to go!

Grilled Summer Vegetables | wannabeelicious