Austin Scott, who teaches culinary arts for the Muscogee County School District at Jordan High School, demonstrates grilling techniques in instructional videos online at videos.ledger-enquirer.com. Today’s recipe focuses on vegetables.
GRILLED MARINATED VEGETABLES
3 whole zucchini
3 whole yellow squash
2 large red or purple onions
Your favorite Italian dressing
Cut the zucchini in half so you have two whole halves. Then slice each half length-wise about 1/4-inch-thick. Repeat for the yellow squash. The onions should be sliced like you would make onion rings. You can also use other vegetables if you like. Put all the sliced vegetables in a large bowl and pour your favorite Italian dressing over the veggies. Make sure that each slice is covered with the dressing. Marinate for about an hour. Place the slices on the hot grill. Make sure the veggies have nice sear marks on them, then flip them over. It takes a few minutes on each side to cook vegetables. Take the vegetables off the grill and put on a platter and serve with the meat.
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