Prepared for grilled vegetables. Cut up 4 red bell peppers, 4 green bell peppers, 5 lbs of small portabello mushrooms, and 4 Vidalia onions (I trim them being sure to leave the root intact. You then cut them into wedges thru the root. The little piece of attached root makes them hold together. Large eggplant pieces are also nice to add. Put it all into a container and poured on a large jar of Ken's Greek Salad Dressing. Toss well. The grills on my grill are reversable, so after all the meat/fish is cooked I flip the grills over to their flat surface and throw on all the vegetables at once. Because the grill is now flat I don't have to skewer the vegetables. Nothing falls thru.
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