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Great Grilled Vegetables

By

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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