Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by MyRecipes August 2011

Gallery

Credit: Kate Sears

Recipe Summary

prep:
30 mins
stand:
3 hrs
cook:
25 mins
total:
3 hrs 55 mins
Yield:
Serves 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

Nutrition Facts

223 calories; fat 18g; saturated fat 3g; protein 3g; carbohydrates 14g; fiber 5g; cholesterol 0mg; sodium 407mg.
Advertisement
Advertisement