Grilled Vegetables
| Shelf Life: | 1 day |
| Portion/Serving: | 22, 6 ounce servings |
| Revision Date: | Jul 1, 2012 |
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Notes
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Ingredients
| 20 | oz. | Grape Tomatoes |
| 20 | oz. | Red Onion, 1" dice |
| 8 | oz. | Green Pepper, 1" dice |
| 8 | oz. | Red Pepper, 1" dice |
| 16 | oz. | Yellow Squash, ½" thick half moon |
| 16 | oz. | Zucchini, ½" thick half moon |
| 24 | oz. | Cremini Mushrooms |
| 20 | oz. | Ken’s Balsamic Dressing |
Equipment
- Knife
- Cutting board
- Skewers
- Hotel pan
- Tongs
- Wire grill pans
Preparation
Preheat charcoal grill.
Wire grill pans: 12 by 20 inch "fry baskets" made by Cleveland part number CWB10.
- Wash and cut all the vegetables.
- Toss all ingredients in a large mixing bowl to coat evenly.
- Place ingredients into 2 wire grill pans in one even layer to drain lightly and place immediately on the char grill.
- Grill for 8 to 10 minutes or until char marks form.
- Remove from grill and place directly in to a hotel pan and store wrapped under refrigeration until ready to use.
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