Grilled Vegetables
From Yankee Magazine
Vegetables Recipes
- Portobello mushrooms, stem removed
- Asparagus, trimmed of woody ends
- Zucchini, sliced lengthwise
- Scallions, trimmed of wilted parts
- Red onions, cut into quarters, root attached
- Sweet potatoes, cut lengthwise
Drizzle with olive oil, salt, and pepper; toss well to coat.
Heat grill to medium high. Place vegetables directly on grates and cook 4 to 5 minutes per side (depending on the vegetable -- potatoes will take longer).
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