Grilled Honeydew and Vegetable Medley Recipe with Paula Deen
Ingredients: Makes 8 serving
½ cup olive oil
6 tablespoons apple cider vinegar
2 teaspoons salts
1 ½ teaspoons ground black pepper
1 medium honeydew, peeled and cut into ¾ inch slices
2 medium zucchini, halved lengthwise and cut into ½ inch slices
1 medium red bell, pepper, cut into 2 inch slices
1 medium yellow onion, halved and cut into ½ inch slices
1/3 cup finely chopped green onion
Procedures:
Ingredients: Makes 8 serving
½ cup olive oil
6 tablespoons apple cider vinegar
2 teaspoons salts
1 ½ teaspoons ground black pepper
1 medium honeydew, peeled and cut into ¾ inch slices
2 medium zucchini, halved lengthwise and cut into ½ inch slices
1 medium red bell, pepper, cut into 2 inch slices
1 medium yellow onion, halved and cut into ½ inch slices
1/3 cup finely chopped green onion
Procedures:
- In a small bowl, whisk together olive oil and next 3 ingredients. Line several large baking sheets with aluminum foil. Arrange melon and vegetables in a single layer on pans, and drizzle with half of olive oil mixture, turning to coat.
- Preheat grill to medium high heat (350 to 400 degree). Grill peppers and onions for 6 minutes per side or until tender. Grill zucchini for 5 minutes per side or until tender. Grill melon for 30 seconds per side or just until lightly browned.
- Place vegetables and melon on a serving platter; drizzle with remaining olive oil mixture, and sprinkle with green onions. Serve immediately. End.
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