A colorful array of garden vegetables grilled
to perfection.
Grilled
Garden Vegetables
- 2 medium red and/or yellow
bell peppers, cut into 8 wedges
2 medium zucchini and/or yellow squash, cut diagonally into 1-inch
pieces
8 small carrots with 1-inch greens intact
6 green onions and/or red scallions, cut into 3-inch pieces
2 tablespoons butter or margarine, melted
1/2 teaspoon instant minced garlic or garlic salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
- Heat gas grill on medium
or charcoal grill until coals are ash white. Make 12-inch square
aluminum foil grilling pan with rectangle of double thickness
heavy-duty aluminum foil or use purchased foil pan.
- Place peppers, squash,
carrots and onions in grilling pan. Drizzle with melted butter;
sprinkle with garlic, pepper and salt. Place pan onto grill.
Cover; grill, stirring occasionally, until vegetables are roasted
(8 to 12 minutes).
Makes 6 servings.
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