Grilled Vegetables

1. 1

   Prepare grill.

2. 2

   In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste.

3. 3

   Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant.

4. 4

   Transfer vegetables to a platter to cool completely.

5. 5

   Vegetables may be grilled 1 day ahead and chilled, covered.

6. 6

   Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350 F. oven until just heated through.

7. 7

   Brush vegetables with additional oil.

No additional tips available.