Grilled Baby Vegetables

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3 pounds (approximately) assorted baby vegetables, such as yellow squash, zucchini, bell peppers (any color), carrots, broccoli, cauliflower, Japanese eggplant
2 medium red onions, each peeled and cut lengthwise into 6 wedges
2 tablespoons olive oil
salt and pepper to taste

In a large bowl, toss vegetables with oil and salt and pepper to taste. Set a rack about 4 inches over glowing coals. Grill vegetables in batches on rack, turning occasionally, 10 to 15 minutes or until tender. Transfer to a platter when done. Serve with basil pesto.

Makes 6 servings.



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