Ingredients
- 2 medium zucchinis, cut lengthwise into ¼'-thick slices
- 16 ounces whole white mushrooms
- 2 bell peppers, stemmed, seeded, and cut lengthwise into 4–5 pieces
- 1 large red onion, cut into ¼' rounds
- 1 bunch green scallions, trimmed
- 1⁄2 cup Italian or red wine vinaigrette, plus more if serving immediately
- Salt
- Freshly ground black pepper
Instructions
Step 1: Preheat your grill to 425°F.
Step 2: In large baking dish or pan, arrange vegetables. Add vinaigrette; toss to lightly coat.
Step 3: Place directly on grill or in grill basket.
Step 4: Cook, flipping halfway. Here's a guide for approximate grill times: Asparagus: 5–6 min Squash/Zucchini: 6–8 min Peppers/Onions: 8–10 min Brussels Sprouts: 10–12 min (cut side down first)
Step 5: If serving right away, transfer to platter; season with additional vinaigrette, salt and pepper, to taste. For serving later, transfer to baking sheet to cool; omit additional vinaigrette. Refrigerate up to 4 days.
