Servings: 3 Total time: 30 mins
Ingredients
1 Eggplant (cut into 1-inch rounds)
1 Zucchini (cut in half lengthwise)
1 Yellow Squash (cut in half lengthwise)
2 Red Bell Peppers (cut in half, seeded)
1 Sweet Onion (skin removed and cut in quarters)
2 tbsps Avocado Oil
1/4 tsp Salt
1 tbsp Black Pepper (or to taste)
Directions
Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
Wash and chop vegetables as indicated.
Drizzle the vegetables with oil and sprinkle evenly with salt and pepper. (Don't overdo the oil, too much will make veggies soggy).
Grill the vegetables with the lid closed until tender and lightly charred all over, about 5-7 minutes for the yellow squash, zucchini, and eggplant; and 8-10 minutes for the bell peppers and onion.
Divide into portions and serve with your favorite main dish.
Notes:
Other Vegetables: Vegetables that grill well include portobello mushrooms, asparagus, carrots, bok choy, cabbage, okra, tomatoes, and corn on the cob.
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