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Citrus-Herb Grilled Vegetables

Yield Serves: 12
Prep: 30 min.; Stand: 3 hr.; Cook: 25 min.Cost per serving: $1.60


  • 1 cup olive oil
  • 2 teaspoons salt
  • 4 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon pepper
  • 2 teaspoons grated lemon zest
  • 6 tablespoons lemon juice
  • 3 medium zucchini, each cut lengthwise into 4 pieces
  • 3 medium yellow squash, each cut lengthwise into 4 pieces
  • 2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces
  • 1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer
  • 2 eggplants, each cut lengthwise into 4 pieces
  • 3 portobello mushrooms, stems removed

Nutrition Information

  • calories 223
  • fat 18 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • sodium 407 mg

How to Make It

  1. In a medium bowl, whisk together oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper and lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag tightly and shake well to coat vegetables. Let stand for 3 hours at room temperature to marinate. Put eggplant and mushrooms in a separate large ziplock bag, pour in remaining marinade, seal bag tightly and shake well to coat vegetables. Let stand for 1 hour at room temperature.

  2. Preheat grill to medium. When heated, lightly oil grates. Grill onion, bell peppers and eggplant for 10 minutes, turning once. Add zucchini, squash and mushrooms; cook all vegetables 15 minutes longer, turning halfway through.

  3. Cut vegetables into smaller sizes, if desired. Arrange on a platter and serve.