Perfectly Grilled Summer Vegetables with a Zesty Marinade

Inspired by highly-rated recipes known for their simplicity and flavor, with many positive reviews highlighting ease and delicious results.

This recipe turns fresh summer vegetables into a smoky, tender, and incredibly flavorful side dish that's perfect for any BBQ or gathering. The zesty marinade enhances their natural taste without overpowering them. Many reviewers praise how "insane" and "delicious" these vegetables are, often becoming a "summer bbq staple".

Ingredients:

• 2 medium zucchini, cut into 1/2-inch half-moons

• 2 medium summer squash, cut into 1/2-inch half-moons

• 1 red onion, chopped into wedges (keeping root intact helps wedges stay together)

• 1 red bell pepper, sliced into 1/2-inch pieces

• 1 cup cherry tomatoes, halved

• 3 tablespoons extra virgin olive oil

• 2 tablespoons lemon juice (or red wine vinegar)

• 1 tablespoon Italian seasoning (or a mix of dried oregano, basil, thyme)

• 1 teaspoon minced garlic (optional, for extra flavor)

• Salt and freshly ground black pepper to taste

Instructions:

1. Wash all vegetables thoroughly. Using your all-purpose chopping knife, the 7-5/8" Petite Chef or the versatile 5" Petite Santoku, cut the zucchini, summer squash, red bell pepper, and red onion into uniform, bite-sized pieces. This ensures even cooking. Halve the cherry tomatoes with your Trimmer.

2. In a large bowl, combine all the cut vegetables.

3. In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, minced garlic (if using), salt, and pepper to create your marinade.

4. Pour the marinade over the vegetables and toss well to coat. Let the vegetables marinate for at least 15-30 minutes at room temperature, or up to an hour in the refrigerator.

5. Preheat your grill to medium-high heat. Lightly oil the grill grates or use a grill basket to prevent sticking.

6. Place the marinated vegetables directly on the grill or in a grill basket, spreading them in a single layer. Grill for 12 to 18 minutes, turning occasionally, until they are tender-crisp with some charred edges.

7. Transfer the grilled vegetables to a serving platter. Serve immediately as a delicious side dish!

Cutco Kitchen Note: For delicate slicing of peppers and squash, consider using the 9" Slicer to ensure clean, even cuts.

Recommended Cutco Items:

• 7-5/8" Petite Chef:

• 5" Petite Santoku:

• Trimmer:

• 9" Slicer:

• Cutting Boards: