Grilled Vegetables with Paola’s Mediterranean Dressing
With our small or large vegetable gardens and farmers’ markets all over the country producing fresh vegetables, you may find this dressing interesting. It is composed of the quintessential Mediterranean herbs of mint, garlic and rosemary. The vegetables that will be best enhanced by the dressing are zucchini and eggplant, but it will also work its magic on peppers of all colors, fennel, mushroom, endive, cauliflower and almost any other vegetable that you may want to grill.
Cut the veggies in slices that are not too thick or too thin (maybe
You can eat them right away, but they taste better if you leave them to "marinate" for at least a couple of hours. Make sure that there is a bit of the dressing on every slice.