Herb and Garlic Marinated Summer Vegetables
Recipe Courtesy of Estate Chef, Tod Kawachi
3 each Summer Squash-Patty Pan, Star Burst, Zucchini
1 each Eggplant
2 each Tomatoes-ripe but firm
1 each Red Onion
1 Tbl Garlic
1 Tbl Fresh Parsley
2 tsp Fresh Rosemary
2 tsp Fresh Thyme
Salt and Black Pepper
Chop fresh herbs, garlic and combine with olive oil. Slice cleaned vegetables into ½ inch circles and lay out onto baking sheet. Pat the surfaces dry and then lightly brush both sides of the seasonal vegetables with the herb garlic oil marinade. Next, season lightly and evenly with both salt and black pepper.
On the hot pre-heated grill, cook the vegetables until grill lines appear underneath, then turn 90 degrees to create cross grill marks after about 2 minutes. Flip vegetables over and repeat to achieve nice flavorful grill marks. Enjoy with St Supéry Malbec!
Wine Pairing: 2014 Dollarhide Estate Vineyard Malbec
A great wine to celebrate