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Side Dish
American
4 - 6 servings
15 minutes
5-10 minutes
2 organic zucchinis, washed and halved
2 yellow crookneck squash, washed and halved
2 Chinese eggplants, washed and halved
4 Portobello mushrooms, stems and gills removed
4 organic carrots, peeled and halved
2 Maui Onions, peeled and sliced thick
2 heads radicchio, washed and halved
Extra virgin olive oil as needed
Kosher salt to taste
My Grinders Garlic Herb Sea Salt to taste
Drizzle all of the vegetables with olive oil and season with salt, pepper and the garlic grinder.
Place on a hot grill and cook until you achieve nice grill marks and the vegetables are heated through. Some of the vegetables may take less time to cook so stay close by to keep checking on them.
Chop the radicchio into strips and spread on a platter.
Place the vegetables in a nice pattern on top of the radicchio and serve.
Grilled vegetables can be served hot or at room temperature. The nice thing about grilling them is that it brings out there natural sweetness.
