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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 |
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