With all the BBQs and cookouts I’ve hosted or attended in the last little while, I try and bring something a little unique to the table each time because you can always count on someone else to bring the staple potato salad or shrimp ring.

It always amazes me the number of people who have never tried or tasted grilled vegetables on the BBQ?

[I always end up with a boatload of compliments on my recipe below. Word to the wise: Anything bigger then the zucchinis above is difficult to grill]

It’s primarily a Mediterranean recipe, that can be found on most Italian kitchen tables all summer long. Personally, I love the way grilling gives vegetables a smokey almost primal-like flavor. They’re aroma becomes more robust, but they still retain their vibrant colors and natural sweetness.

Doing a little research, I’ve also learned from the American Institute for Cancer Research, that the grill does not produce carcinogens in plant-based foods the way it does in meat. Furthermore, quick exposure to high heat means the veggies won’t lose vitamin and mineral value.

Speaking of nutrional value, this recipe is bullet proof. Unless of course you have hefty out-of-control servings of these toppings on your meat.

So is it hard to make?

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