ROASTED VEGGIES ON THE GRILL RECIPE

Ingredients

2 zucchini

2 squash

1 eggplant

1/2 pound fresh mushrooms

1 red pepper

1 orange pepper

1 red onion

extra virgin olive oil

Garlic powder

Onion powder

Salt and pepper

Fresh thyme

For confit potatoes:

4 baking potatoes

1 lb of melted butter

Salt and pepper

Instructions

Slice zucchini, eggplant and yellow squash on the bias, leave peppers whole, and slice red onions keeping each cut together. Slice mushrooms if large, or leave whole if not. Toss the vegetables with olive oil and seasonings, then place on the grill. Cook on both sides until browned (or even lightly charred). Once you remove the vegetables slice the peppers into big pieces and place all vegetables on a serving platter.

RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN

Try some of TABLE’s other summer veggie recipes:

Grilled Zucchini with Tahini Yogurt Sauce and Corn Relish

Summer Veggie Sauté with Ravioli

Summer Squash Roll-Ups

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