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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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From my collection of handwritten recipes. Ingredients:
1 crookneck yellow squash, cut into 1/2-inch thick slices |
1 zucchini, cut in half lengthwise |
1 yellow onion, cut into slices 1/2-inch thick |
2 firm tomatoes, cut in half |
8 whole fresh mushrooms, stemmed |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar (or red wine vinegar) |
1 tablespoon chopped fresh rosemary (or oregano-1 tsp. if using dried herbs) |
1 garlic clove, minced |
1/4 teaspoon pepper |
salt |
Directions:
1. Prepare grill. Lay all veggies in an oiled wire-hinged rack. Brush with some of the sauce made by mixing olive oil, vinegar, garlic, crumbled herbs, salt and pepper together in a small bowl. Place wire-hinged rack on grill rack over low fire. Grill, turning and basting several times and brushing with additional sauce, until tender, 8-10 minutes; onion will still be somewhat firm. Transfer to a serving dish, season with salt and pepper, and serve at once.
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