ROASTED VEGGIES ON THE GRILL RECIPE
Ingredients
2 zucchini
2 squash
1 eggplant
1/2 pound fresh mushrooms
1 red pepper
1 orange pepper
1 red onion
extra virgin olive oil
Garlic powder
Onion powder
Salt and pepper
Fresh thyme
For confit potatoes:
4 baking potatoes
1 lb of melted butter
Salt and pepper
Instructions
Slice zucchini, eggplant and yellow squash on the bias, leave peppers whole, and slice red onions keeping each cut together. Slice mushrooms if large, or leave whole if not. Toss the vegetables with olive oil and seasonings, then place on the grill. Cook on both sides until browned (or even lightly charred). Once you remove the vegetables slice the peppers into big pieces and place all vegetables on a serving platter.
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN
Try some of TABLE’s other summer veggie recipes:
Grilled Zucchini with Tahini Yogurt Sauce and Corn Relish
Summer Veggie Sauté with Ravioli
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