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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Vegetables Recipe

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This recipe for Grilled Vegetables is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
A gas grill’s 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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