Serves: 6
Total Calories: 262

4 potatoes, sliced into wedges
6 small onions
2 to 3 carrots, peeled and sliced diagonally
1/2 cup olive oil
1 tablespoon fresh thyme, chopped
1 red pepper, sliced
1 green pepper, sliced
1 zucchini, sliced
1/4 pound sliced mushrooms
salt and pepper to taste

Combine potatoes, onions and carrots in a saucepan; cover with water and simmer until crisp-tender, about 15 to 20 minutes. Drain and let cool. Combine oil and thyme in a large bowl. Add cooked and raw vegetables; toss to coat. Arrange vegetables in a grill basket. Place on a heated grill, turning and brushing with remaining oil mixture until tender and golden. Sprinkle to taste with salt and pepper.

Tip: Try grilling tender whole baby veggies too…delightful! Tiny eggplant, zucchini, pattypan squash, cherry tomatoes and pearl onions just need a bit of olive oil and salt before grilling.

Nutritional Facts:

Serves: 6
Total Calories: 262
Calories from Fat: 160

More Recipes from the Our Favorite Grilling Recipes Cookbook:
Farmstand Veggie Kabobs
Garden Patch Grilled Vegetables
Herbed Potato Wedges
Roasting Ears with Spicy Butter
Stacie’s Grilled Pizza
Sweet Onion Quesadillas
Yummy Parmesan Potatoes