Kate Sears
Prep Time
30 Mins
Stand Time
3 Hours
Cook Time
25 Mins
Serves 12

Marinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender.

How to Make It

Step 1

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

Step 2

Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.

Step 3

Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.

Ratings & Reviews

kendraleigh's Review

October 08, 2013
I have made these 3 times and they are just absolutely delicious! The directions are a bit weird having you sort the marinades one way and the grilling times differently, but I will just say it's worth the effort!

63Redlady's Review

June 17, 2013
These were delicious. I used my indoor grill and they turned out just perfect.