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| Mixed Grilled Vegetables |
Ingredients
3 small yellow squash [about 3/4 pound]
6 baby Vidalia onions or large scallions, trimmed
4 yellow and/or red bell peppers, seeded and each cut into 6 pieces
2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends
intact
2 tablespoons olive oil
coarse salt
freshly ground black pepper
6 fresh rosemary sprigs
Method
In a large bowl toss vegetables with oil, salt and pepper to taste, and rosemary
sprigs. Grill vegetables in batches on a rack set about 4 inches over glowing coals
turning them, 10 to 15 minutes, or until tender. Transfer them to a serving platter as
they finish.
Tip: Lightly sprinkle cooked vegetables with balsamic vinegar
3 small yellow squash [about 3/4 pound]
6 baby Vidalia onions or large scallions, trimmed
4 yellow and/or red bell peppers, seeded and each cut into 6 pieces
2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends
intact
2 tablespoons olive oil
coarse salt
freshly ground black pepper
6 fresh rosemary sprigs
Method
In a large bowl toss vegetables with oil, salt and pepper to taste, and rosemary
sprigs. Grill vegetables in batches on a rack set about 4 inches over glowing coals
turning them, 10 to 15 minutes, or until tender. Transfer them to a serving platter as
they finish.
Tip: Lightly sprinkle cooked vegetables with balsamic vinegar
