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Grilled Marinated Vegetables

Grilled Marinated Vegetables

These veggies are delicious warm off the grill or chilled and served at a later time.

Southern Living JUNE 2004

  • Yield: Makes 10 servings


  • 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.


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Grilled Marinated Vegetables recipe