Fire-Roasted Summer Veggies

Fire-Roasted Summer Veggies


1 Vidalia onion, peeled and cored
3 tablespoons Dierbergs extra virgin olive oil (divided)
Coarse salt and freshly ground black pepper
1 homegrown tomato, cut into wedges
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 medium zucchini, sliced diagonally ¼ inch thick
1 medium yellow squash, sliced diagonally ¼ inch thick
Chopped fresh parsley, basil, rosemary, oregano, or marjoram
Balsamic vinegar (optional)


Place onion on sheet of heavy-duty foil; drizzle 1 tablespoon of the olive oil over top. Season with salt and pepper. Bring sides of foil to center in series of locked folds, allowing space for steam; fold up ends to seal completely. Place packet on grid over indirect medium-high heat; cover and grill until tender, about 20 to 25 minutes. Cool slightly; cut into wedges.

Brush tomato, bell peppers, zucchini, and yellow squash with remaining 2 tablespoons olive oil; season with salt and pepper. Place tomato on oiled grid over medium heat; cover and grill 1 minute per side. Place remaining vegetables on oiled grid over medium heat; cover and grill turning occasionally until crisp-tender and lightly charred, about 6 minutes. Cool slightly.

Arrange vegetables on large serving platter. Season with salt and pepper; sprinkle parsley over top. If desired, drizzle balsamic vinegar over top.

(Recipe courtesy Executive Chef Louis E Rook III of Annie Gunn’s)

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 104
Cholesterol: 0 mg
Fat: 7 g
Sodium: 10 mg
Carbohydrates: 10 g
Protein: 2 g
Fiber: 2 g

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