Marinated Fresh Vegetables Cooked on a Griddle

This is more of a style of cooking than a recipe. The vegetable mixture could be many different types of vegetables and/or mushrooms.

Serves 4 to 6

Ingredients

• 4 medium sized zucchini, washed and sliced on the diagonal, about a 1/4 inch
• 1 Italian eggplant, peeled, cut into quarters lengthwise and then into slices crosswise, about a 1/4 inch
• 1 bunch of scallions, washed with most of the greens cut off, the roots cut off and the tough bits of skin removed
• 1 large ripe tomato, washed and cut into 8 wedges
• Two bell peppers, roasted with the blackened skins peeled off, cored, cut into 1/2 inch slices (top to bottom) and the slices cut in half.
• 4 limes, zested and juiced
• 1/2 cup of lemon infused olive oil (a gift from my fellow blogger, Jeanne from A Jeanne in the Kitchen.)
• 1 heaping teaspoon of dried oregano
• 1 heaping teaspoon of dried dill weed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Several grinds of of a black pepper grinder (1/4 teaspoon)

Tools:

Grater for zesting limes, juicer, knife, cutting board, vegetable peeler, medium bowl, spoon, cover for bowl, small bowl, whisk, tongs

Instructions

1. To make the marinade for the vegetables: In the small bowl, whisk the lime juice, lime zest, lemon infused olive oil, oregano, dill weed, cumin, salt and pepper together.
2. Put all the vegetables the medium bowl and pour the marinade over them and toss with your hands or stir with a spoon.
3. Cover the bowl and place in the refrigerator for at least 1 hour and up to overnight.
4. When ready to cook, heat up the griddle over medium heat. When a drop of water sizzles on the griddle, place the vegetables on the griddle. Most likely, all the vegetables won’t fit on the griddle, so you’ll have to do a second batch.
5. Cook until the vegetables are browned on the side in contact with the griddle. (Check at 5 minutes). Once browned on one side, flip the vegetables over with tongs. Cook until browned on the second side and remove to a serving platter.

Notes:

I had used the scallion greens for another dish, so I just had the white part of the scallions with a little bit of green. I didn’t cut them up for this dish. You could use the greens as well. you could also use sweet onions cut into quarters, held together by a small skewer.

Mushrooms are good in this mixture. Just cut button mushrooms into quarters. Large portobellos would just need to be sliced. I didn’t put mushrooms in this since I made mushroom risotto.

Artichoke hearts cut in half or quarters are also good cooked this way.

Asparagus washed and trimmed is delicious cooked on the griddle.

Fennel, sliced into quarters, is delicious cooked this way.

If you enjoy some heat, Hatch chilies are delicious in this mix.

You can use different spices and herbs. I was going for a light Mediterranean feel for the dinner. You can use a Southwestern set of herbs and spices and get a different flavor profile. There are so many options if you’ve got different spice mixes or blends.

Any leftover veggies can be used in a frittata.