INGREDIENTS:
- 2 pounds assorted fresh vegetables (zucchini, summer squash, eggplant, bell pepper, asparagus, red onion and/or mushrooms), thickly sliced
- 1/3 cup Bertolli® Extra Virgin Olive Oil
- 3/4 tablespoon Lawry's® Seasoned Salt
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DIRECTIONS:
- In large resealable plastic bag, combine all ingredients; toss to coat. Grill vegetables, turning once, until vegetables tender and slightly charred. Serve warm or at room temperature.
Variation:
To roast vegetables, prepare vegetables as above. In bottom of broiler pan, arrange in single layer. Roast at 450 degrees F, turning once, 20 minutes or until vegetables are tender.
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