"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Grilled Vegetables Recipe

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This recipe for Grilled Vegetables, by , is from Barbecue Bob, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, November 22, 2008


1 large zucchini
2 large yellow squash
1 red onion
1 cup of sliced button mushrooms
8 oz frozen pea pods
1 red bell pepper
1 green bell pepper
8 oz zesty Italian dressing
1 tsp. coarse ground black pepper
1 tsp. garlic salt
2 tsp. lemon juice

Cut your vegetables into bite size portions and put into large Ziploc bag. Put your zesty Italian, lemon juice, garlic salt, and black pepper into a mixing bowl and whisk ingredients. After mixed, pour over vegetables, and shake well. Let mixture marinade on vegetables for two hours before grilling. Turn grill on to medium heat. Take a grill topper pan or vegetable grilling pan, and place on cooking grids. Spray it with olive oil or cooking spray to prevent sticking. Put vegetables into pan and stir frequently to keep from sticking. Should take 7 to 10 minutes to cook until tender (do not overcook). Serve as side dish with grilled chicken or grilled porkchops and corn on the cob. Add some grilled garlic toast and hot strawberry shortcake off the grill for desert. Put a big scoop of homemade vanilla ice cream on top of that strawberry shortcake, your guests will love you so much they might not ever go home! Thatís called southern hospitality.




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