From Sandi's Recipe File - Grilled Vegetable Platter

Presents

"Grilled Vegetable Platter"

Recipe Source:
May 2000 Issue of the
Homemaker's Magazine

Serving Size: Makes ? servings

Amount Ingredient

Sweet red and yellow peppers

Green and yellow zucchini

Small eggplants

Red onions

Olive oil

Salt and pepper

Balsamic or red wine vinegar

A little minced garlic

Chopped fresh herbs, such as oregano, rosemary and thyme

Preparation Instructions:

Cut vegetables into thick slices, brush lightly on all sides with olive oil and sprinkle lightly with salt and pepper. Grill, turning once, for 3 to 6 minutes or until lightly browned and tender crisp. Remove to large platter. Drizzle with a little olive oil and balsamic or red wine vinegar. Sprinkle lightly with salt, freshly ground pepper, a little minced garlic, if desired, and some chopped fresh herbs. (Can be prepared ahead and served at room temperature).

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