Grilled Marinated Vegetables

Southern Living
These veggies are delicious warm off the grill or chilled and served at a later time.
Makes 10 servings


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8 large fresh mushrooms
4 yellow squash
4 zucchini
2 red bell peppers
2 yellow bell peppers
1 medium-size red onion
1/2 cup olive oil
1/4 cup lite soy sauce
1/4 cup lemon juice
2 garlic cloves, pressed
1/4 teaspoon pepper
Salt to taste


Remove mushroom stems, and discard; cut mushrooms in half. Diagonally slice squash and zucchini; cut bell peppers and onion into 1-inch strips. Place vegetables in a large zip-top plastic freezer bag.

Whisk together oil and next 5 ingredients until blended. Pour over vegetables. Chill at least 30 minutes. Remove vegetables from marinade, reserving marinade.

Grill vegetables in a grill wok or metal basket, covered with grill lid, on medium-high heat (350° to 400°) 10 minutes, stirring occasionally and basting with reserved marinade.

Created date

May 2004