By Sara Martin
THE ERICKSON TRIBUNE
As the grilling season draws to a close, Eagle’s Trace Chef de Cuisine Wayne Webb shares a great way to draw out the lazy days of summer: Grilled vegetables. Use fresh produce from the garden or a local farmer’s market for a side dish bursting with flavor.
Vegetable mixed grill
Ingredients
2 Tbsp olive oil
2 Tbsp fresh parsley
2 Tbsp fresh basil
2 Tbsp fresh oregano
1 Tbsp balsamic vinegar
1 Tbsp seasoned rice vinegar
½ tsp black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 cremini mushrooms, stems removed
2 Japanese or Chinese eggplants (1 lb), sliced into ¼-inch rounds
1 zucchini, sliced into ¼ inch rounds
1 yellow squash, sliced into ¼-inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges