Recipe: Mixed Grilled Vegetables
Categories: May 1994
Yield: 1 servings
3 sm 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 md Red onions; peeled and each -- cut -- lengthwise into 6 -- wedges with root -- ends intact 2 tb Olive oil
In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 to 15 minutes, or until tender, transferring them to a platter as done.
Gourmet May 1994
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