Nightly Vegan Entrée Special Recipe
a rotating, seasonal selection of grilled local vegetables and house-made accompaniments
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Ingredients
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Vegetables
Method
Grilling and Serving
- 1
Prepare the Vegetables
Wash and chop the zucchini, bell peppers, eggplant, and asparagus into bite-sized pieces. Halve the cherry tomatoes.
- 2
Marinate the Vegetables
In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and fresh basil. Toss until evenly coated. Let marinate for at least 15 minutes.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
- 5
Serve
Remove the grilled vegetables from the grill and arrange them on a serving platter. Drizzle with a little more olive oil if desired and serve warm.
