Garden Vegetable Medley

Serves as many as you have prepared for

A steam-roasted medley of fresh vegetables served hot or chilled and tossed with herbed red wine vinaigrette is a favorite of mine. I’ve prepared this recipe both indoors and outdoors, depending on the weather. When serving chilled, I like to prepare it at least 4 hours ahead allowing the vinaigrette to marinate throughout.


  • Garden vegetables – of your choice
  • Variety of herbs: fresh Italian parsley, snipped rosemary etc.
  • Smashed garlic to your personal taste
  • Vinaigrette (below)
  • Heavy duty foil, serving bowl, a good olive oil, salt & ground pepper


  1. If preparing outdoors, preheat the grill; indoors preheat at 400 degrees.
  2. Wash and drain the vegetables, cut into medium sized pieces, at the least.
  3. Smash some garlic cloves, snip rosemary, Italian parsley – whatever your choose.
  4. Place vegetables, garlic and herbs on a sheet of heavy duty foil; drizzle with olive oil, add salt & pepper, toss and enclose like a purse; cook until crisp tender, give the vegetables a toss and to check for doneness, now and then.
  5. Season a salad bowl with garlic clove cut in half; rub over the entire inside of the bowl.
  6. Prepare the vinaigrette (below): place ingredients in a jar, shake well to combine. Taste; season with salt and pepper, adjust tart and sweetness to your taste.
  7. Place the vegetables into the seasoned bowl and toss with vinaigrette.
  8. Cover until ready to serve or chill at least 4 hours.


  • 1 tablespoon finely chopped oregano, Red chilies (optional) finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup good olive oil

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