I’m letting you know, the marinade is the special touch in this recipe.

Grilled summer vegetables are a staple in Midwestern kitchens, especially during the warm months when gardens are bursting with fresh produce. This dish is a beautiful celebration of the season’s bounty, reminiscent of family gatherings and picnics in the backyard. The simplicity of grilling enhances the natural flavors of the vegetables, making it a delightful addition to any meal. It’s a recipe that brings back memories of my grandmother’s garden, where we would pick fresh tomatoes and zucchini, and the air was filled with the scent of summer.

This grilled vegetable platter pairs wonderfully with a variety of dishes. Serve it alongside a juicy grilled steak or a piece of roasted chicken for a hearty meal. For a lighter option, pair it with a fresh garden salad and a loaf of crusty bread. The smoky, charred flavors of the vegetables also complement a creamy pasta dish or a simple quinoa salad. Don’t forget to have a pitcher of iced tea or lemonade on hand to complete the summer dining experience.

Servings: 4

2 large tomatoes, sliced in halves
2 medium zucchinis, sliced into rounds
1 large red onion, sliced into rings
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder