I'm a grill master—just ask my family. Hamburgers, chicken and fish all turn out tender and juicy when I'm behind the tongs.
These days I'll throw anything on the coals, like my grilled veggies. But I served plenty of charred meat when I was first learning. Even if you're a novice, grill on.
The only way to become a master in life is to keep at it.
Ingredients
1 yellow pepper
1 orange pepper
1 red pepper
1 yellow squash
5 portabella mushrooms
1 eggplant
10 asparagus spears
2 peeled sweet potatoes
extra virgin olive oil
salt
pepper
Preparation
1. Preheat grill to medium heat. Cut the washed vegetables into long strips or rounds, ¼ inch- to ½ inch-thick slices that won't fall through the grill.
2. Brush slices with oil, and season with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over.
3. Arrange vegetables on platter and serve hot off the grill.
