Grilled Vegetables

Directions

1. 1
   Preheat the grill to medium-high.
2. 2
   Cut the sides off the peppers - remove the ribs, core, and any seeds.
3. 3
   Peel the outside paper from the onions, cut off the ends, and slice into 1/2-inch-thick rounds.
4. 4
   Remove the ends from the eggplants, then cut into 1/2-inch thick rounds.
5. 5
   Remove the ends from the squash and zucchini, then cut lengthwise into 1/2-inch-thick slices.
6. 6
   Cut about 1/2 inch from the tough ends of the asparagus (or is it asparagi?
7. 7
   ).
8. 8
   Place all the veggies on a baking sheet, brush all sides lightly with basil oil, and season with salt and pepper.
9. 9
   Grill (see BTW) until marks appear, turning as necessary.
10. 10
    Brush with the basil oil again as they come off the grill.
11. 11
    Serve with pretty much anything.