Grilled Vegetables
• Cornell Cooperative Extension Rockland County • rocklandcce.org• Course: Side Dishes • Season(s): Summer
Ingredients
- 2 zucchinis, cut into 1/2-inch slices
- 2 baby eggplants, cut into 1/2-inch slices
- 2 bell peppers, cut into chunks
- 1/2 pound whole button mushrooms
- 1/2 pound cherry tomatoes
- 1 red onion, cut into 1/2-inch thick slices
- 2 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper to taste
Instructions
Spray non-stick spray on your grill, then preheat at medium-high heat.
Using pastry brush, brush olive oil onto vegetables. Season with salt and pepper.
Put vegetables on skewers or directly on the grill.
Cook on preheated grill 3 to 5 minutes per side or until they begin to char.