Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
45 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 to 10 servings

Start with this mix of vegetables, or simply use what you have on hand.

How to Make It

Step 1

Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

Step 2

Preheat grill to 350° to 400° (medium-high) heat. Thread tomatoes 1 inch apart onto skewers. Snap off and discard tough ends of asparagus.

Step 3

Brush zucchini, next 5 ingredients, tomatoes, and asparagus with olive oil; sprinkle with desired amount of salt and black pepper.

Step 4

Grill sweet potatoes, covered with grill lid, 6 minutes on each side or until tender. At the same time, grill zucchini, peppers, mushrooms, and eggplant 4 to 6 minutes on each side or until crisp-tender. Grill green onions, asparagus, and tomatoes 2 to 3 minutes on each side or until tender and grill marks appear. Remove from grill, and brush with vinaigrette. Arrange on a serving platter. Serve with remaining vinaigrette.

Also appeared in: All You, August, 2015

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