Dinner tonight! Grilled summer vegetables
There are few things as simple to make as grilled vegetables, and with the abundance of summer vegetables right now, they're a perfect dinner dish. Toss the vegetables with a rich, tangy brown-butter vinaigrette finished with capers, and you're good to go. Serve them on their own for a light dinner, or add some protein -- grilled steak or chicken, perhaps fish -- to round out the meal.
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Photo credit: Stephen Osman / Los Angeles Times
Total time: About 30 minutes
Note: Adapted from "Mastering the Grill" by Andrew Schloss and David Joachim
2 zucchini, quartered lengthwise
2 yellow squash quartered lengthwise
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
1 large onion peeled and cut into 8 wedges
3 large tomatoes, thickly sliced
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoons (1/2 stick) salted butter
1/4 cup red wine vinegar
1/4 cup capers
1. Toss the zucchini, yellow squash, red bell pepper, orange bell pepper, onion and tomatoes with the olive oil and sprinkle with salt and pepper. Grill on a grill screen over medium fire, covered, until browned and tender, 5 minutes on a side.
2. Put a medium skillet over high heat. Add the butter and cook until it begins to brown lightly . Remove from the heat and stir in the vinegar and capers.
3. Cut the vegetables in large bite-sized chunks, put in a serving bowl and pour the warm brown-butter vinaigrette over the vegetables. Serve immediately.
Each serving: 207 calories; 3 grams protein; 13 grams carbohydrates; 4 grams fiber; 17 grams fat; 6 grams saturated fat; 20 mg. cholesterol; 425 mg. sodium.