Grilled Veggie Board

  • Grilled Veggie Board3 Yukon Gold potatoes
  • 1/2 pound assorted peppers, sliced
  • 1/2 pound mushrooms, stems removed
  • 1/2 pound green beans
  • 3 medium zucchini, halved lengthwise
  • 1 lemon, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh rosemary sprigs, for garnish

Grease grill grate and heat grill to medium. Boil potatoes whole for 5 minutes and pat dry; cut into slices 1/2-inch thick. Place vegetables in a large pan with olive oil, salt and pepper and lightly toss until coated. Transfer to veggie basket and grill 8-10 minutes or until desired doneness, turning once. Transfer to serving board and garnish with sprigs of fresh rosemary. Makes 4-6 servings.