SAN DIEGO COUNTY, Calif. — Grilled Veggies Antipasto
1-2 Zucchini
1-2 Yellow squash
1-2 Japanese Eggplant
1 each Bell Peppers red, yellow orange
5-6 Asparagus
5-6 Green onions
1/2 cup Olive oil
1 tbsp Kosher salt
1 tsp Black pepper, fresh ground
Start by setting your grill on high heat or getting your coals started in advance. Wash and dry all the vegetables, slice into 3/4" slices. In a large bowl drizzle with Olive oil and gently toss with salt and pepper. Place veggies on a hot grill for about 2 minutes per side, just long enough to get some grill marks. Remove and serve right away or can be served at room temperature. I like offering lemons or a drizzle of Balsamic vinegar glaze.
One of the Italian restaurant's I worked at during the summer between winters in Park City, Utah was Sante's in La Jolla. We had a wonderful outdoor patio, and this was a favorite of mine that I would always suggests to my guests to start their evening. It's easy to make ahead of time to get your night started or to go with the main course.
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