Food
Grilled Vegetables
By Yankee Magazine|Jul 11 2007|
Ingredients
Portobello mushrooms, stem removed
Asparagus, trimmed of woody ends
Zucchini, sliced lengthwise
Scallions, trimmed of wilted parts
Red onions, cut into quarters, root attached
Sweet potatoes, cut lengthwise
Instructions
Drizzle with olive oil, salt, and pepper; toss well to coat.
Heat grill to medium high. Place vegetables directly on grates and cook 4 to 5 minutes per side (depending on the vegetable — potatoes will take longer).
