INGREDIENTS
- 2-3 zucchinis, cut into cubes
- 1 bundle of asparagus
- 3-4 summer squash, cut into cubes
- 6 fresh garlic cloves minced f
- 5 sprigs fresh rosemary, chopped
- 1 tablespoon crushed red chile flakes ( omit for no spice/heat)
- 1 sprig of parsley, chopped
- 2 sprigs oregano, chopped
- 4 lemons
- 1/2 cup red wine vinegar
- ½ rice wine vinegar
- 1 tablespoon of balsamic vinegar
- 3 cups extra-virgin olive oil
- To Taste salt & pepper
INSTRUCTIONS:
- First wash, clean and chop your veggies. Set aside.
- Prepare the Marinade: combine garlic, herbs, Chile flake, lemon juice plus zest from all lemons, and various vinegars in a mixing bowl.
- Once combined whisk in all the olive oil
- Place all the veggies in large bowl and cover with a beeswax wrap or foil. Set aside in refrigerator and allow to marinate at least 30 min or our suggestion for best flavor is 2-3 hours
- Preheat grill on high, next get your Xtrema 10- or 12-inch skillet or grill pan ready for your veggies. You can spray with olive oil, but it is no necessary because the veggies have marinade
- Remove veggies from marinade and place in your Xtrema pan of choice!
- Time for the grill! Place your Xtrema skillet or pan directly on top of your grill and close lid on grill for 10 minutes than check veggies, stir them around in pan until you reach the desired caramelization or tenderness you prefer for you veg!
- Once they are grilled to your perfection, remove Xtrema skillet place directly on dinner table to serve up your hot veggies all night long
- Enjoy!
