Grilled Veggie Toss Recipe

Grilled Veggie Toss Recipe

  • PAM® for Grilling Cooking Spray
  • 1 zucchini, cut lengthwise into quarters, then thickly sliced
  • 1 crook neck squash, thickly sliced
  • 1 small eggplant, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 medium onion, cut into 1-inch chunks
  • 2 tablespoons virgin olive oil
  1. Spray cold grill, wok basket and cooking tongs well with PAM(R) for Grilling Cooking Spray. Position grill 3 to 4 inches from heat. Heat grill according to suggestion by manufacturer.
  2. Place vegetables into large bowl; drizzle with oil. Toss to coat well. Place basket on grill; add vegetables.
  3. Cook over medium high heat about 25 minutes stirring occasionally or until vegetables are crisp tender and have grill marks. Salt and pepper to taste.
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