This is one of my favorite parts about summer. We have grilled these vegetables too many times to count and I never tire of them. I love pairing these vegetables with blue cheese dressing and fortunately I just happened to have all of the ingredients to make it. I made this dreamy, creamy concoction using recipes from Ree Drummond and Ina Garten. I didn't have tarragon vinegar like Ina recommends so I used red wine vinegar instead. The pairing is out of this world. These vegetables served as a perfect side to grilled buffalo chicken. (For perfectly grilled chicken, check out this recipe.)
1 red pepper
1 green pepper
1/2 red onion
3 T oil
2 T red wine vinegar
blue cheese dressing (recipe follows)
Directions:1. Wash your veggies. Cut the ends off of the zucchini and cut 1/2 inch slices.
2. Cut your peppers and onions into one inch slices. Cut both ends off the onion, cut in half then cut each half into fours.
3. Toss all of the veggies with oil, vinegar and seasonings.
4. Put onions and peppers on one skewer and the zucchini on the other. It's important to put food with like cooking time together.
5. Put vegetables on a hot grill and cook 5-7 minutes on each side.
Blue Cheese DressingThis recipe is adapted from Ree Drummond and Ina Garten
1/3 c mayo
1 T sour cream
1/3 c blue cheese
1/2 c half and half
1 t Worcestershire
1 T red wine vinegar
Blend ingredients in a food processor and serve over grilled vegetables.