Finished grilled vegetables on wood serving platter, sitting black slate table.

Grilled Mixed Vegetables

Name: Grilled Mixed Vegetables
Prep time: 20 min
Cook time: 12 min
Yield: 6 servings
Cuisine: Vegetables
Ingredients: 2 T vegetable oil; 2 cloves garlic, finely chopped; 1 eggplant, cut into 1/2-inch slices; 1 zucchini, cut into 1/2-inch slices; 3 ears of corn, cut into 2-inch sections; 1 bundle of asparagus spears, trimmed; 2 red peppers, cleaned and sliced lengthwise; 2 green peppers, cleaned and sliced lengthwise; 2 yellow peppers, cleaned and sliced lengthwise; 8 medium sized mushroom, cleaned; Sea salt, to taste; Ground pepper, to taste; Non-stick Grilling Skillet

Makes: 6 servings
Prep Time: 15 - 35 minutes
Cook Time: 10 - 12 minutes

Ingredients:

2 tbsp Vegetable Oil
2 Cloves Garlic, finely chopped
1 Eggplant, cut into 1/2-inch slices
1 Zucchini, cut into 1/2-inch slices
3 Ears of Corn, cut into 2-inch sections
1 bundle Asparagus Spears, trimmed
2 Red Peppers, cleaned and sliced lengthwise
2 Green Peppers, cleaned and sliced lengthwise
2 Yellow Peppers, cleaned and sliced lengthwise
8 md Mushroom, cleaned
Sea Salt, to taste
Ground Pepper, to taste
Non-stick Grilling Skillet

Directions:

Preheat grill to medium.
Mix oil and garlic in a large bowl.
Add vegetables and toss.
Lightly oil the cooking grids.
Place vegetables on the cooking grid.
Note: Instead of placing directly on the cooking grid, you can also use a non-stick grilling skillet.
Grill 10-12 minutes, turning occasionally, until vegetables are tender.
Serve.