Ingredients
- Asparagus, squashes, eggplant, potatoes.beets, carrots peppers, mushrooms, onions, green beans...what ever veggies you choose must have similar cooking time and thickness.
- Veggies with more fiber can be blanched bfore grilling.
- marinate in good quality olive oil and fresh or dried herbs.
- Mediterranean- oregano, thyme, garlic Ital. parsley etc.
- Asian - Soy, ginger, cumin,cardomon, fennel, tumeric, sesame
Directions
Slice veggies to approx. 1/4" in thickness.
Coat with olive oil and season with herbs.
If grilling out doors, use perforated foil or basket to prevent veggies from falling through the grate.
Grill on med heat until grill marks are aparent and tender texture, not too soft.
Season with salt and pepper to taste.
Can be served hot or cold.
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Submitted 11/8/07.
Source:
Submitted By: Nan Fullerton
nabfull@comcast.net
Grilled veggies