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Grilled Vegetables Recipe

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This recipe for Grilled Vegetables, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
A gas grillís intense heat will concentrate the flavor and sweetness of produce; a charcoal grill will impart a nice smoky taste.
With either kind, make sure your grill is clean; Once it is hot, scrape it well with a wire brush to remove any burned bits of food. Then, to prevent vegetables from sticking, coat a folded paper towel with vegetable oil, hold it with long-handled tongs, and use it to rub down the grate.
Old standbys include green and yellow squash, tomatoes, onions, bell peppers, eggplant, and mushrooms, asparagus, leeks, carrots, and scallions.
For no-fuss grilling, cut vegetables into slices or chunks, but leave leeks, carrots, asparagus, and scallions whole so they do not fall through the grate. Brush both sides of each vegetable with extra-virgin olive oil, and season generously with salt and freshly ground pepper.

Directions:
Directions:
Grill veggies over medium heat until soft, 4 to 8 minutes. Using tongs, turn to cook evenly. Garnish with lemon slice.

Personal Notes:
Personal Notes:
I think I got this with my 1st Weber Grill.

 

 

 

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