Ingredients
2 heads radicchio, core intact, cut into 1/2-inch wedges
1 yellow squash, cut into 1/2-inch-thick rounds
6 pattypan squashes, halved if large
1 zucchini, cut into 1/2-inch-thick rounds
1 bunch purple or green scallions, halved lengthwise if large
1/3 cup extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 lemon, halved
Preparation
Preheat grill to medium-high. Arrange vegetables in asingle layer on a rimmed baking sheet. Brush generouslywith oil, and season with salt and pepper.
Grill vegetables until just tender and slightly charred: about 3 minutes for the scallions, 4 to 5 minutes per side for the squashes, and 10 minutes total for the radicchio, flippingevery 2 minutes. Squeeze lemon halves over vegetables.
