Start with this mix of vegetables, or simply use what you have on hand.
Southern Living JUNE 2013
1. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
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.
3. Brush zucchini, next 5 ingredients, tomatoes, and asparagus with olive oil; sprinkle with desired amount of salt and black pepper.
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.
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