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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 tsp. fresh rosemary, chopped
1/8 tsp. freshly ground pepper
2-1/2 tsp. olive oil
1 tbsp. raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 sm. zucchini, cut in half lengthwise
1 sm. yellow squash, cut in half lengthwise
1 lg. red bell pepper, cut into quarters
1 md. eggplant, cut in half lengthwise
2 slices (1/2-inch each) red onion
1 lg. unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
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Directions:
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Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.
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