Grilled Vegetables

Recipe Ingredients

4 tablespoons	60ml	Bell peppers (green, red or both) - halved lengthwise, (medium)
		Cores and stems removed
2		Eggplants - (abt 1 lb ea) - cut lengthwise (medium)
		Into 1/2"-thick slices
8		Onions - peeled, halved (medium)
		Lengthwise, leaving root ends intact
6		Zucchini - (abt 2 lbs) - halved lengthwise (medium)

Recipe Instructions

Brush vegetables with olive oil and place on a medium to medium-hot grill (375 to 475 degrees), 4 to 6 inches from heat source. For easy turning, use a hinged grilling basket or grill grid. Serve some of the vegetables hot off the grill or at room temperature for tonight's dinner.

Store the rest: Cut vegetables into bite-size pieces. Put each type in a separate ziptop food bag. Add a little olive oil to each bag to lightly coat vegetables. Press air out of bags, seal and refrigerate up to 5 days. You'll have about 6 cups total, depending on how much was used the first night.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Woman's Day Magazine - From the TV FOOD NETWORK - (Show # CL-8664)

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