Grilled Vegetables

By oldbklady

Start with a clean grill, cut or slice washed vegetables into consistent size pieces. Small vegetables and pieces do very well when speared on kabobs or wrapped in heavy duty foil. Large vegetables can be placed directly on the grill. Cooking times are fast for vegetables, its best no to leave them unattended. Zucchini, squash, asparagus, pepper, eggplant, mushrooms and even cabbage are suited to the grill and are perfect when marinated, drizzled with oil, or seasoned with salt and freshly ground pepper.

Ingredients

• 3 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 12 oz halved mushrooms
• 1/2 ½ cup butter, melted
• 1 1/2 1 ½ tsp fresh chives, chopped
• 1 1/2 1 ½ tsp fresh dill weed, chopped
• 1/4 ¼ tsp garlic salt
• 1/4 ¼ tsp lemon juice

Preparation

Step 1

Cut each pepper into 12 inch wide pieces, cut zucchini into 12 half in slices. Cut the onion into 12 pieces. Thread the vegetables, alternately onto 4 large skewers. Stir together baste ingredients and brush over kabobs. Place kabobs on hot grill over the unlit part. Grill them over medium coals for 12 minutes or until the vegetables are tender and slightly browned, turning once. Brush occasionally with baste.