V, V, GF, DF
This recipe is an easy one that is versatile. You can use this for an appetizer or you can use it as a side dish - e.g., when you are grilling during the summer.
Ingredients
1 bunch Asparagus Spears (I prefer the small pencil thin asparagus)
2 Small Zucchini
2 Small Yellow Squash
1 Medium Eggplant (Peeled, Sliced in half, and sliced into planks lengthwise)
2 Small bunches of Scallions
Extra Virgin Olive Oil
Kosher Salt
Black Pepper (Freshly Ground)
Directions
Light and heat your grill / grill pan to temperature.
Place all of your vegetables on cookie sheets and drizzle all vegetables with olive oil to coat.
Lightly season your vegetables with salt and pepper.
Place your vegetables on the grill and grill them until they are cooked tender and medium browned in color (not too dark). Be sure to work in batches and cook the tougher vegetables first (e.g., the asparagus).
As Always Best Regards and Bon AppetIT!
TheITGourmet
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