When I’m grilling, I always have a veggie I grill at the same time as the meat. This is part of my “Meal on the Grill” concept where I do everything on the grill, start to finish. Grilling veggies gives them a great char and flavor without having to add a lot of fat. I make a simple marinade and finish with a lot of fresh grated parm and these are always a hit! The cold squash and zucchini are great the next day served with a salad or added to other dishes such as pizza.
Slice veggies lengthwise and drizzle with balsamic, olive oil, garlic, fresh herbs, sea salt and pepper. Grill on medium direct heat until char marks form. Once off the grill, sprinkle with fresh grated parm. Great served hot or cold! (Great served as a cold antipasto salad the next day with meats or added to a traditional salad).