This post is designed for Yahoo’s Shine Supper Club June addition.  The theme is grilling.  I thought if I offered vegetables, it would be in the minority of posts.  The trick in this recipe is to do the marinating after the grilling.  In this way, the sugars are released from the vegetables and then another layer of flavor is added through the marinate.  Grilling vegetables is such a summertime activity in the North and one that I do not do enough.

Alternative plating 2 500


  • 4 small zucchinis
  • 3 medium squash
  • 1/2 red pepper
  • 1/4 yellow pepper
  • 1/3 of a yellow onion
  • 1/4 cup olive oil
  • 2 tsp lemon juice
  • 1 tsp sweet & spicy mustard
  • 1 tsp Italian seasoning
  • salt & pepper to taste


Using a mandolin, slice the zucchini and squash to about 1/4″ think.  (Next time, I suggest cubing the zucchini and squash.  Will make it easier for grilling.)  Salt and pepper then put them into a grilling tray.  Drizzle with just a little bit of olive oil (to keep them from sticking).

veggies in tray 500

Place on your outdoor grill on medium to medium high heat.  Cook for about 10 minutes or so.  Your goal is to get the char from the grill.  Remove from the grill and place in a bowl.

veggies grilled 500

Now, add the peppers and onions to the tray and grill on high heat for 5 minutes or so.  Place all vegetables in a bowl and set aside and allow to cool.

all veggies grillled 500alternative plating 500



In a separate bowl, combine the dressing ingredients and mix well.  Dress the vegetable before serving.  Enjoy!