Pressed Grilled Summer Vegetables Recipe

Ingredients

• 2 medium zucchinis, sliced lengthwise
• 2 medium yellow summer squash, sliced lengthwise
• 1 large red bell pepper, seeded and quartered
• 1 large yellow bell pepper, seeded and quartered
• 1 medium red onion, sliced in thick rounds
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the vegetables with olive oil and garlic. Season them with salt and black pepper to taste.
3. Grill the vegetables for 10-15 minutes or until tender and charred.
4. Arrange the vegetables in a single layer in a shallow baking dish or container, placing the heaviest vegetables at the bottom.
5. Place a clean cutting board or another flat object on top of the vegetables, and place a heavy object (like a pot filled with water) on top to press the vegetables gently.
6. Refrigerate for at least 1 hour or up to overnight.
7. When ready to serve, slice the vegetables into thin strips and arrange them on a platter.

Verdict

This pressed grilled summer vegetable dish is a delicious and refreshing way to use seasonal produce. The grilling adds smoky depth to the vegetables, while pressing them afterwards concentrates their flavors and creates a beautiful presentation. Serve this dish as a light lunch or a side dish for grilled meats and fish.

Serving suggestions

• Serve with a dollop of hummus or tzatziki on the side for dipping.
• Sprinkle with crumbled feta cheese or chopped fresh herbs like basil or parsley.
• Serve with slices of crusty bread to mop up the juices and oil from the vegetables.