Directions

1. Heat outdoor grill to medium-high heat. Place the slicing disc in the work bowl of a KitchenAid®Pro Line®16 cup Food Processor set at the sixth notch from the left. Place the yellow squash into the lid opening horizontally and insert the large feed tube gently. On low speed, slice the squash. Repeat the same procedure with the zucchini and eggplant. Remove vegetables and set aside in a very large bowl.
2. Place the portobellos and sweet potatoes into the feed tube vertically and again, insert the large feed tube gently to slice. Add portobellos and sweet potatoes to the squash mixture, along with the asparagus and toss very gently with the olive oil, salt and pepper.
3. Grill in 2 batches over medium-high for 8-10 minutes, or until desired tenderness, turning halfway through. Remove from grill and serve hot, or at room temperature, with Spinach Walnut Pesto.