Grilled Peppers and Veggies
Cut vegetables into large pieces for easy management on the grill, or use a grill basket.
Yield: 6 to 8 servings
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 3 zucchini
- 2 large onions
- 1 eggplant
- Combine first 8 ingredients in a large bowl.
- Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini in half crosswise; cut each piece in half lengthwise. Cut onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill 2 hours.
- Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
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