Grilled Veggies

Few things symbolize the midsummer season like early vegetables — peppers, onions, and even asparagus are delicious on the grill. During Litha, when we celebrate the power and energy of the sun, grilled vegetables are the perfect representation of that solar energy. After all, what’s better than cooking with fire, like our ancestors did? Toss some veggies on the grill and dig in for your Litha sabbat celebration!

Ingredients:

4 bell peppers (your choice of colors)

2 onions

2 yellow squash

4 Portobello mushrooms

2 zucchini

A bunch of green onions

1/2 pound asparagus spears, trimmed

Olive oil

Salt and pepper

Balsamic vinegar to taste

3 cloves garlic, minced

Fresh rosemary

Oregano

Directions

Preheat a grilling pan over medium heat.

Wash and trim all vegetables. Cut the larger ones, like zucchini and eggplant, into slices. Place the veggies in a bowl, and drizzle olive oil on them. Shake the bowl so that all the vegetables are lightly coated with oil. Sprinkle with salt and pepper to taste.

Add vegetables to the grilling pan, and and grill them until they are tender. They should be lightly charred, which will take anywhere from 8 – 12 minutes. It’s best to do this in small batches, unless you have a really big grilling pan.

While the vegetables are grilling, combine about 1/4 Cup olive oil with the balsamic vinegar, garlic, rosemary and oregano. Remove the veggies from the grill, place them in a bowl, and then add the herb and oil mix. Toss to coat them. Serve veggies warm with your Litha feast.

Note: Some vegetables tend to grill poorly, so be careful which ones you choose. Peppers, eggplant, asparagus, summer squash and onions all work well. Avoid veggies that are high in water content, like cucumbers, celery, or leafy greens.