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Ingredients
- 1 small eggplant (1/4" rounds)
- 1 red, yellow and green pepper (quartered)
- 1 zucchini (chunked)
- 1 lb asparagus, trimmed
- 1 medium red onion (sliced)
- 1 portobello mushroom (sliced)
- 1 yellow squash (chunked)
- 3 tomatoes (halved)
Details
Servings 4
Preparation time 20mins
Cooking time 28mins
Preparation
Step 1
Preheat grill to medium.
Brush vegetables with oil, and season with salt and pepper.
Grill vegetables on grilling rack, turning occasionally until tender and slightly charred, 2 to 8 minutes.
Transfer to platter; add lemon juice and fresh thyme if desired.
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