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
How to Make It
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.
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.
Cut vegetables into smaller sizes, if desired. Arrange on a platter and serve.
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