Grilled Vegetables

Grilled Vegetables


1 eggplant, sliced 1/3" thick
1 summer squash, sliced 1/3" thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3" thick
4 large whole mushrooms
1/2 cup Balsamic Vinaigrette or Italian dressing. You can use low fat if you like.
sea salt to taste
freshly ground black pepper



1. Preheat the grill to medium high.
2. I just cut up vegetables in bowl and add the salt and pepper, and salad dressing and toss using my hands.
3. Grill on a hot grill for 2-4 minutes on each side. To keep the onions together, I stick toothpicks thru the sides of the onions to hold them together. If you over cook the vegetables they will become mushy.
4. Serve hot or at room temperature and enjoy.

Richard Myers
www.TheGrillingCoach.com