INGREDIENTS
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2 heads radicchio, core intact, cut into 1/2-inch wedges
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1 yellow squash, cut into 1/2-inch-thick rounds
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6 pattypan squashes, halved if large
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1 zucchini, cut into 1/2-inch-thick rounds
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1 bunch purple or green scallions, halved lengthwise if large
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1/3 cup extra-virgin olive oil, for brushing
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Coarse salt and freshly ground pepper
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1 lemon, halved