Grilled Vegetables


Bell, poblano and Italian peppers, cut into quarters

Zucchini, sliced diagonally

Eggplant, unpeeled, sliced crosswise inch thick

Red onions, sliced inch thick



Toss vegetables in olive oil, kosher salt and freshly ground pepper.

Grill on hot in a grill basket for approximately 15 to 20 minutes, stirring often.

Recipe courtesy of Cindy Schroeder, Cottonwood Creek Farm.