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Grilled Mixed Vegetables

Grilled Mixed Vegetables
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by in Jul 2004
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Total Time: 25

Yield: 4 to 12 servings, depending on selection


  • Your choice of:
  • 1 Spanish or other large onion, ends trimmed, halved through its equator
  • 2 red or yellow bell peppers, stemmed, halved, and seeded
  • 1 eggplant, cut into 1/2-inch-thick slices
  • 1 zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 bunch scallions, bottoms trimmed
  • 3 endives, halved lengthwise
  • 2 heads radicchio, halved lengthwise
  • 4 portobello mushroom caps
  • Extra-virgin olive oil for brushing
  • Salt and freshly ground black pepper, to taste
  • Garnish: minced parsley leaves
  • Special equipment: bamboo skewers, soaked in water 1 hour before using


Start a multilevel charcoal fire or preheat your gas grill to medium high. Brush all the vegetables with olive oil and sprinkle with salt and pepper. Thread vegetables, except scallions, on two parallel skewers. Place scallions directly on grate.

Grill, turning once or twice, until nicely browned on both sides and tender throughout, about 15 minutes (delicate vegetables, such as the scallions, will finish sooner; set aside). Drizzle with a little more olive oil, garnish, and serve hot or at room temperature.

Updated Thursday, June 3rd, 2004

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