Great Grilled Vegetables
By á-1399
Pampered Chef
items: 1/4 c olive oil, 2 T white wine vinegar, 1 T Dijon mustard, 1 t sugar, 1/8 t salt, 1/8 t pepper
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Ingredients
- Asparagus cut off woody ends grill 6-8 min., turning frequently
- Bell Peppers cut into 1/4's grill 6-8 min., turning occasionally
- Corn on Cob pull back husks
- remove silk, rinse
- pull husks back up
- to cover corn grill 20-22 min., turning occasionally
- Eggplant, yellow cut into 1/2" slices grill 6-8 min., turning once
- squash or zucchini
- Onions cut into 1/2" slices grill 6-8 min., turning once
- Portobello
- mushrooms trim stem ends grill 6-8 min., turning occasionally
- Russet Potatoes don't peel, cut
- into 1/2" slices grill 10-12 min., turn occasionally
- Tomatoes cut in half grill 6-8 min., turn occasionally
Details
Preparation
Step 1
1. Prepare grill for direct cooking over med coals. Prepare Dijon Vinaigrette: combine 1/4 c olive oil, 2 T white wine vinegar, 1 T Dijon mustard, 1 t sugar,1/8 t salt and 1/8 t black pepper in small bowl; whisk until well blended
2. Prepare vegetables as directed above. Brush vegetables with vinaigrette (except for corn); place on grid of grill. Grill, uncovered, according to time indicated in chart or until tender-crisp.
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