Recipe courtesy of Woman's Day Special Interest Publications
Save Recipe Print
Level:
Easy

Ingredients

Directions

Brush vegetables with olive oil and place on a medium to medium-hot grill (375 to 475 degrees), 4 to 6 inches from heat source. For easy turning, use a hinged grilling basket or grill grid. Serve some of the vegetables hot off the grill or at room temperature for tonight's dinner.

Store the rest: Cut vegetables into bite-size pieces. Put each type in a separate ziptop food bag. Add a little olive oil to each bag to lightly coat vegetables. Press air out of bags, seal and refrigerate up to 5 days. You'll have about 6 cups total, depending on how much was used the first night.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Balsamic Grilled Vegetables

Recipe courtesy of Guy Fieri

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Grilled Vegetables

Recipe courtesy of Christopher Roberts

Grilled Vegetables

Recipe courtesy of Deborah Stanton

Grilled Vegetables

Recipe courtesy of Gourmet Magazine

Balsamic Grilled Vegetables

Recipe courtesy of George Stella

Browse Reviews By Keyword

          Latest Stories