Summer Grill Basket
Hit the brakes at a farm market and scoop up pounds of fresh zucchini, summer squash, sweet peppers in all colors, eggplant, sweet onions and more to make this grilled thrill. It’s best with vegetables that are firm but fairly quick to cook (not hard squash, potatoes, carrots or jicama).
8 cups trimmed, diced vegetables
1/2 cup vegetable oil
½ teaspoon garlic powder
½ teaspoon celery seed
3 drops (no more!) vanilla extract
Salt, freshly ground pepper
Put the vegetables in a large plastic bag. In a small bowl whisk oil, garlic powder, celery seed and vanilla. Drizzle over vegetables, seal bag and “work” bag gently to coat vegetables evenly. Dump vegetables into a grill basket and shake over high heat or coals until vegetables are crisp-tender. Season to taste. Serves 6.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com