Cut vegetables into large pieces for easy management on the grill, or use a grill basket.

Recipe by Coastal Living April 2004

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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large bowl.

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  • 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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