Grilled Summer Vegetables

My town like many towns has a wonderful weekly farmer’s market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange, and yellow peppers just beckoning to be grilled.

3 red peppers

3 orange peppers

3 yellow peppers

2 large eggplants

2 large zucchinis

1/2 teaspoon sea salt

1/4 teaspoon fresh pepper

1/2 cup olive oil

1/4 cup fresh lemon juice

1/4 cup fresh basil, finely chopped

1 tablespoon fresh french thyme, finely chopped

Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in a large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil, and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning every five minutes until tender. Arrange on a platter. Serve at room temperature. You can grill a day ahead and refrigerate. Bring to room temperature before serving.

Enjoy!

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