Return to Content

Grilled Vegetables

Grilled Vegetables
1 vote, 2.00 avg. rating (59% score)
by

Ingredients:

  • 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

Instructions:

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).
Updated Wednesday, July 11th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111