DO YOU LOVE IT? The new site, I mean. I do. I really, really do!
You asked for readability for daily readers and you’ll see there’s the 6 most recent posts on the homepage. There’s a recipe category (or 3) between every 2 posts to help readers find a new something to try, too! I hope you find value in that feature!
Be sure to check out the “Recipes” page – the categories I’ve been putting on every recipe? All 2,300+ recipes on this site? Yeah, they weren’t for nothing (!). You can now easily navigate to what you want, whether it’s a certain calorie range, vegan recipes, side dishes, one pot delights, crock pot – you name it! After all of those posts, I’ve probably got something! Just a reminder: the more specific your search terms, the more quickly you’ll be able to locate what you’re looking for. Just want to search “chicken”? Hope you have some time to peruse 😉
I cleaned up my pages because after a few years, it’s time to update the “About” page on a site, right? I tell ya, this whole blogging thing takes time and I’ve been in the mode of content only, and not a whole lot of maintenance. So sorry for the delay, but I think this new design will help you navigate more easily and me keep things organized and looking as good as my limited photography skills will allow!
With my blog’s 11th birthday coming up on Friday, this is a bit of an early reveal…but patience has never really been my thing! Plus as Shea likes to tell me, “It’s good to be an early bird!” I’m not sure where she picked that one up because it certainly wasn’t me. #foreverlate
So on this 11th year of blogging, what better way to celebrate than with a giant serving of grilled vegetable goodness?! I’m made similar recipes but never with gorgonzola and never with quite the variety of veggies. I got a little carried away and even used a bell pepper that was for a recipe on our menu for later in the week, necessitating a 3rd grocery delivery for week (ridic). Oh well, worth it. I’ve been eating these veggies all week long – makes a ton and thank goodness for THAT!
Enjoy the new site, enjoy this gem of a color-filled recipe that’s perfect for summer! Also, spoiler alert: Gina and I talk about healthy grilling on our next podcast episode and vegetables on the grill = always healthy (unlike meat). Tune in for more info!
- 1 large red onion, peeled and cut into 1.5-inch chunks
- 3 bell peppers, cut into 1.5-inch pieces
- 4 Tbsp olive oil, for grilling* (divided)
- ¾ tsp salt, divided
- black pepper, to taste
- 3 ears corn, shucked
- 2 medium zucchini, cut length-wise into 4 planks
- 1 medium summer squash, cut length-wise into 4 planks
- 1 bunch asparagus, woody ends trimmed
- 2 cups grape tomatoes
- ¼ cup fresh basil leaves, cut into a thin chiffonade
- 2 oz (1/2 cup) gorgonzola or blue cheese, crumbled
- ¼ cup olive oil*
- Zest of half a lemon
- ¼ cup freshly squeezed lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- freshly ground black pepper, to taste
- Preheat grill to 450-500 degrees F.
- In a large bowl, combine the red onion and bell pepper. Drizzle with 2 tablespoons olive oil, ¼ teaspoon salt and black pepper, to taste. Toss well and transfer to a grill basket. Place on grill grates.
- Place corn on a grill rack, above the flame or away from direct heat. Allow to cook for 10 minutes with the peppers and onion, rotating once to avoid heavy charring, while prepping remaining vegetables.
- Place zucchini, squash, and asparagus on a large platter. Drizzle with remaining 2 tablespoons olive oil, ½ teaspoon salt and black pepper, to taste. Rotate the vegetables to coat in the oil and seasoning. Place zucchini and squash on the grill for 2-3 minutes before adding the asparagus. Add the tomatoes to the grill basket and toss contents to combine.
- Meanwhile, whisk together the vinaigrette ingredients; set aside.
- Remove corn after ~15-20 minutes total grilling over indirect heat source, along with the zucchini, squash, and asparagus which will require 8-12 minutes of cook time, turning once (asparagus will require less grill time).
- Carefully stand the corn up on one end and use a knife to cut kernels from the cob. Slice the zucchini, squash, and asparagus into 1 to 2-inch pieces. Place into a large bowl.
- Using heat pads, remove grill basket from the grill and transfer peppers, onion, and tomatoes to the bowl. Drizzle vinaigrette and basil over the top; gently toss to coat. Serve topped with gorgonzola or blue cheese.
Recipe adapted from A Family Feast
In the mood for more grilled veggies? Try one of these recipes!
- Grilled Vegetable Panzanella
- Mexican-Style Grilled Vegetable Sandwiches
- Grilled Summer Vegetable Chopped Salad
- Baja Fresh Grilled Salsa