Grilled Seasoned Vegetables

The nice thing about grilling them is that it brings out there natural sweetness.

Ingredients

• 2 organic zucchinis, washed and halved
• 2 yellow crookneck squash, washed and halved
• 2 Chinese eggplants, washed and halved
• 4 Portobello mushrooms, stems and gills removed
• 4 organic carrots, peeled and halved
• 2 Maui onions, peeled and sliced thick
• 2 heads radicchio, washed and halved
• Extra virgin olive oil as needed
• Kosher salt to taste
• Freshly ground pepper to taste
• Organic Grinders Garlic and Herb Sea Salt to taste

Directions

1. Drizzle all of the vegetables with olive oil.
2. Season vegetables with salt, pepper and the garlic grinder.
3. Place vegetables on a hot grill and cook until you achieve nice grill marks and the vegetables are heated through. Some of the vegetables may take less time to cook, so stay close by to keep checking on them.
4. Chop the radicchio into strips and spread on a platter.
5. Place the vegetables in a nice pattern on top of the radicchio and serve. Grilled vegetables can be served hot or at room temperature.