If you’ve already got the grill going, this is a surefire way to get great veggies fast. They get deliciously smoky-sweet, and all you need is a handy grill basket to keep the small pieces from falling into the fire (or you can use a sheet of aluminum foil). A colorful assortment of veggies makes this especially fun. You can serve it with any of the grilling recipes in the chapter, but it’s especially great with Grilled Tilapia Po’boys with Homemade Tartar Sauce (page 95) and Easy After-Work BBQ Chicken (page 91).

　　

Ingredients

serves 4

　　8 ounces cremini mushrooms

　　1 zucchini, cut into 1/4-inch-thick slices

　　1 red bell pepper, seeded and cut into 1/4-inch-thick slices

　　1 Vidalia or white onion, cut into 1/4-inch-thick rings

　　1/3 cup bottled balsamic vinegar salad dressing

　　

Step 1

Prepare the grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

　　

Step 2

Combine the mushrooms, zucchini, bell pepper, onion, and salad dressing in a shallow dish and allow the vegetables to marinate while the grill or broiler heats up.

　　

Step 3

Place the vegetables in a grilling basket or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the vegetables are slightly charred and cooked through, 20 minutes total.

　　

a bit more, y’all

Step 4

Grilling baskets are available at most housewares stores. Or you can place a sheet of aluminum foil over the grill grate to prevent small or messy ingredients, such as vegetables or fish, from falling into the fire.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.