Easy Recipes

Grilled Vegetables on the Flip

Try this next time you grill instead of some heavy, starchy potato thing. Or, how about these as part of an awesome grilled veggie sandwich on a great crusty bread? All it takes is a few minutes- just use any favorite vegetables.

Baste Ingredients:
- cup butter
- cup olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons Dijon mustard
- Juice of 1 whole lemon
- cup scallions, thinly sliced

Vegetable Ingredients:
- Eggplant- cut crosswise into inch thick slices
- Red, yellow or green bell peppers- seeds removed and cut into quarters lengthwise
- Asparagus- end trimmed
- Fresh corn- husks removed and cut crosswise into 4 pieces
- Red onion- cut into thick wedges
- Zucchini- ends trimmed and cut in half crosswise then quartered lengthwise

Heat grill side to 7. Put all basting ingredients into a small saucepan. Heat over medium on the stove and stir well until sauce is smooth. Add vegetables to grill and baste tops of each with sauce. Grill until marks appear and they start to soften. Baste again and turn. Baste side that is now on top and finish grilling- baste before removing. Remove carefully to a platter.