Tag: basil

Preserving Summer

Preserving Summer

Today is the first day that feels like fall. It’s a cool, misty, sweater-wearing, tea-sipping, stew-eating, book-cracking, back-to-school kind of morning. It’s also the season of preserving: fermenting, freezing, and seed-drying. Not to forget eating too! I’ve been a little quiet on the blog lately […]

Summer Harvest Pasta Primavera

Summer Harvest Pasta Primavera

Oooo baby summer is here! Like, major summer. 30+ degree summer. Yikes. I’m away from home for a week or so and I’m a little worried about what I may come back to when I return home. I’m fully expecting monster zucchini and a plethora […]

Minty Grilled Vegetables

Minty Grilled Vegetables

The zucchinis are coming, the zucchinis are coming! It’s the time of year when the continuous supply of fresh garden zucchini is here. That means it’s time to start blogging the zucchini recipes, because, as anyone who has ever planted zucchini knows, you need a lot of recipes to use up this harvest. This grilled vegetable recipe is a delicious and fresh way to enjoy some of the plentiful zucchini and mint in a summer garden.

If you follow me on facebook, you’ll know that I recently entered the West Coast Seeds Garden Bounty photo contest on their facebook site. I submitted several photos, including this next one of my Patio Star zucchini plant. I absolutely love this photo. I love the curly new leaf emerging, the finger-like points on the male flower (left side) and the swelling fruits on the two female flowers behind. Bright and colorful with lovely texture and composition: just like this grilled vegetable recipe!

This grilled veggie recipe is a delicious way to use up some of your zucchini harvest.

These minty grilled vegetables are a fresh and delicious garden-based side dish. You can use any fresh vegetables you have; here I’ve used a combination of mushrooms, bell peppers, and zucchini. Of course the zucchini was from my garden and I also harvested some fresh mint and garlic. The garlic was recently pulled from its bed and it is curing under my deck, protected from any rain that sneaks into our sunny summer days.

This recipe is based on one from my favorite cookbook/blog, Nourishing Meals. You can find the original recipe here.

Minty grilled vegetables are a fresh and tasty way to prepare summer veggies on the grill with a garden fresh herb marinade.


Minty Grilled Vegetables

A fresh and tasty way to prepare summer veggies on the grill with a garden fresh herb marinade.

Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author www.rootandbud.ca



  • 1 lb mushrooms
  • 2 bell peppers any color
  • 1 medium zucchini


  • 1/4 cup packed fresh mint, basil, or combination leaves only
  • 1/4 cup freshly squeezed lemon juice
  • 2 garlic cloves peeled
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon sea salt
  • 1/3 cup extra virgin olive oil


  1. Gently wash mushrooms with damp cloth. Remove stems. Chop peppers into 1 1/2" chunks. Slice zucchini into rounds about 1/2" wide. Add all veggies to large bowl.

  2. Add herbs, lemon juice, garlic, pepper, and salt to blender. Blend on high until smooth. Add oil and incorporate gently.

  3. Pour half the marinade over the veggies. Toss well to coat. Marinate for 1-4 hours.

  4. Preheat grill, then reduce heat to medium-low. Place a grill basket on the heat, then add veggies. Grill for about 25 minutes until tender. Remove to a serving plate or bowl.

  5. Drizzle veggies with remaining marinade. Serve hot or cold.

Recipe Notes

Adapted from http://www.nourishingmeals.com/2010/02/pepper-mint-dressing-marinade.html