Ingredients:
- 1
large red bell pepper, cut lengthwise in 1/2" thick slices
- 1
large green bell pepper, cut lengthwise in 1/2" thick slices
- 3
zucchini, cut lengthwise into 1/2" thick slices
- 3
Japanese eggplants, cut lengthwise into 1/2" thick slices
- 1
large red onion, sliced into thick rings
- 8
green onions, snip root ends
- 2
fennel bulbs, cut lengthwise into 1/2" thick slices
- 2
large portabella mushrooms, stems removed and cut lengthwise
-
into 1/2" thick slices
- 1
bottle Kozlowski Farms Tuscan Roasted Garlic & Rosemary
-
Vinaigrette Dressing
-
extra virgin olive oil
-
salt and pepper to taste
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Directions:
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Serves 8-10.
Brush barbecue grill with oilve oil. Season sliced vegetables with salt and pepper. Place vegetables on heated barbecue grill and cook until just tender, about 3 to 5 minutes on each side depending on the vegetable.
Arrange grilled vegetables on a serving platter and drizzle with Kozlowski Farms Tuscan Roasted Garlic & Rosemary Vinaigrette Dressing.
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