Cooking with a Buz - Grilled Summer Vegetable Medley with Herb-Infused Olive Oil - by Chef Buz Deliere

by Cannachef Buz Deliere| @chefbuz_

Good day to all my canna chefs out there and welcome back. Happy Independence Day, make sure to celebrate safely and responsibly this year. For this month’s recipe, I’m doing something that will embrace the vibrant flavors of summer, my delightful Grilled Summer Vegetable Medley. This recipe celebrates the bountiful harvest of seasonal vegetables, transforming them into a sensational side dish that perfectly complements with any meal. The star of this dish is the herb-infused olive oil, which adds a fragrant and savory touch to the grilled vegetables. As the sun shines down and the aroma of charred goodness fills the air, savor the essence of summer with each tender, smoky bite. Whether you're hosting a backyard barbecue this Fourth of July or enjoying a relaxed family dinner, this Grilled Summer Vegetable Medley will bring a burst of freshness and color to your table, making every gathering a memorable one. So grab a bag of your favorite herb, twist one up, and lets get Cooking with a Buz!

Grilled Summer Vegetable Medley with Herb-Infused Olive Oil

Yields: 4-6 servings

Preparation & Cooking Time: 25-30 minutes

Ingredients

2 zucchinis, sliced lengthwise

2 yellow squashes, sliced lengthwise

1 large red bell pepper, seeded and cut into thick strips

1 large red onion, cut into thick rounds

8-10 cherry tomatoes

2 tablespoons canna extra virgin olive oil

1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice

2 cloves garlic, minced

2 tablespoons fresh mixed herbs (such as basil, thyme, and rosemary), finely chopped

Salt and black pepper to taste

Instructions

1st, preheat the grill to medium-high heat, then in a small bowl, combine the olive oil, lemon juice, minced garlic, chopped herbs, salt, and black pepper. Whisk well to create the herb-infused olive oil marinade.

Now, place the sliced zucchini, yellow squashes, red bell pepper strips, red onion rounds, and cherry tomatoes in a large mixing bowl. Pour the herb-infused olive oil marinade over the vegetables and toss gently to coat them evenly.

Arrange the marinated vegetables on the preheated grill, ensuring they have enough space between them for even cooking and grill the vegetables for about 4-5 minutes per side, or until they are tender and have beautiful grill marks.

Once cooked, remove the vegetables from the grill and transfer them to a serving platter and drizzle any remaining marinade over the grilled vegetables for an extra burst of flavor.

Serve the Grilled Summer Vegetable Medley immediately as a delightful side dish to accompany your favorite grilled meats or enjoy it as a flavorful vegetarian main course.