Grilled Vegetables with Sauce

Ben Bailen

Vegetables:

3 yellow squash, in 3/8” slices

3 zuchinni, in 3/8” slices

1 red bell pepper, seeded, white flesh removed, pieces

2 T. olive oil

pinch kosher salt

freshly ground black pepper to taste

Sauce:

2 T. Honey

¼ c. water

1 lemon, zest & juice

2 – 4 t. ground ginger

optional” ¼ t. red pepper flakes

1) Start grill.

2) In a large bowl toss zucchini, yellow squash and bell pepper with olive oil, salt & pepper.

3) Grill in 1 or 2 grill baskets over medium heat. Stir every 5 minutes until vegetables have a good char and look cooked.

4) Meanwhile: Combine honey, water, lemon and spice in a small saucepan or microwavable container. Heat to boiling while stirring.

5) Toss vegetables with sauce in a heat proof bowl

Note 1: Play with vegetable cuts and sauce rations to taste. Grill times will vary.

Note 2: If you don’t have a grill, you can use a broiler to char the vegetables. It is almost as good.