Grilled Vegetables


  • 4ozs button mushrooms
  • 1 eggplant
  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 1 bunch thick asparagus
  • 1 red bell pepper
  • 2 ears corn, each cut crosswise into 4 pieces
  • 2-3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste


  1. Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
  1. Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3″ to 1/2″ slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
  1. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender, turning occasionally until lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-8 minutes for the yellow squash, zucchini, and eggplant, corn and asparagus.
  1. Serve warm or at room temperature.