| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 3 |
sm |
Yellow squash; (about 3/4 pound) |
| 6 |
|
Baby Vidalia onions or large scallions; trimmed |
| 4 |
|
Yellow and/or red bell peppers; seeded and each cut |
|
|
; into 6 pieces |
| 2 |
md |
Red onions; peeled and each cut |
|
|
; lengthwise into 6 |
|
|
; wedges with root |
|
|
; ends intact |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
In a large bowl toss vegetables with oil and salt and pepper to taste.
Grill vegetables in batches on a rack set about 4 inches over glowing coals
turning them, 10 to 15 minutes, or until tender, transferring them to a
platter as done.
Serves 6.
Gourmet May 1994
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