Easy Grilled Vegetables

Ingredients

• 1 eggplant
• 2 ears corn, husked
• 1 lb shishito peppers
• 1 poblano pepper
• 2 bell peppers, cored
• 5 carrots
• 1 red onion
• 2 zucchini
• 2 portobello mushrooms, whole or sliced, stem and gills removed
• 6 tbsp olive oil

Instructions

1. 1

   Preheat the grill to high heat.

2. 2

   Toss the vegetables in olive oil (plan on about 1 tablespoon per pound of vegetables), and season with salt and pepper, to taste. Brush the oil over the red onion in order to keep the slices in tact.

3. 3

   Reduce the grill heat to medium high. Add the vegetables and grill the shishito peppers 2-3 minutes turning once, 6-8 minutes for the bell peppers, eggplant, poblano pepper and zucchini, turning once, 12-15 minutes for the carrots and corn, turning on each side till charred. Remove from heat and let stand covered loosely with foil for a few minutes until cool enough to handle.

4. 4

   Chop or slice as needed to serve as a side dish with dressing or use in recipes such as salads, pasta, sandwiches, dips and more!