Planet Green
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Ingredients: 4 portabello mushroom caps, brushed clean of dirt 12 small yellow squash (about 4 inches long), halved lengthwise 12 small green zucchini (about 4 inches long), halved lengthwise 1 bunch spring onions or scallions, ends trimmed 1/4 cup olive oil plus additional if desired freshly ground black pepper to taste
Method:
Prepare grill.
In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste. Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender mushrooms and 10 to 15 minutes for just-tender squash and onions. Transfer vegetables to a platter to cool completely.
Vegetables may be grilled 1 day ahead and chilled, covered. Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350° F. oven until just heated through. Brush vegetables with additional oil.
This recipe was featured on the A Man on His Own Episode of Emeril Green.
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