Mixed Grilled Veggies

Makes 8 servings

Lorene Posegate

from the Deen Brothers, Paula’s boys

ingredients

1/2 C tightly packed fresh basil leaves
1/2 C extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 clove garlic, coarsely chopped
Salt
2 medium onions (red, yellow, or Vidalia) cut into 1/2-inch-thick rounds
1 medium zucchini, cut into 1/2 -inch-thick rounds
1 pint cherry tomatoes
1 pineapple, peeled, cored, and cut into 1/2-inch-thick rounds

directions

1
Prepare the grill for medium-high direct heat.
2
In a blender or food processor, combine the basil, olive oil, lemon juice, garlic, and salt to taste; blend until smooth.
3
Brush or toss the vegetables (but not the pineapple) with half of the basil oil; arrange in a grilling basket. Place the pineapple in a separate grilling basket or directly on the grill. Grill about 10 minutes or till grill marks appear; turning once or twice.
4
Serve the veggies and pineapple together on a platter drizzled with the remaining basil oil and additional salt if desired.

notes

To save time I eliminated the food processor and just mixed up the oil ingredients. I placed the veggies on a broiler pan placed on a cookie sheet (with sides) to grill and it worked fine.

Source: Lorene Posegate