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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grilled Vegetables- Marinate overnight Recipe

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This recipe for Grilled Vegetables- Marinate overnight is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 Zucchini
1 Small Eggplant
1 Red Pepper
1 Yellow Pepper
1 large Red Onion
1 Portobello Mushroom per person
opt: Button Mushrooms
1 tsp fresh Thyme (or ½ tsp dried )
1 tsp fresh Basil (or ½ tsp dried)
1 tsp fresh Oregano (or ½ tsp dried)
1/2 tsp Salt
1/2 tsp Pepper
3 Garlic Cloves minced
1 cup Olive Oil
1/2 cup Balsamic Vinegar
Directions:
Directions:
Peel zucchini and eggplant as best you can. and Cut all vegetables except button mushrooms into pieces.
To make marinade, whisk together herbs, oil, vinegar, garlic, salt and pepper. Arrange vegetables in a shallow dish, pour marinade over them, cover and refrigerate overnight turning occasionaly.

Prepare the barbeque. Grill the vegetables until they are tender, turning occasionally and brushing them with the marinade as they cook. Eggplant and zucchini will take about 20 minutes. Peppers,mushrooms and onions should take about 10 minutes,
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Substitute additional eggplant for Portabellos to lower the cost. I like to use the leftovers on homemade pizza. Top Udi's or other pizza crust with homemade pizza sauce, then add grilled vegetables, then add finely chopped garlic that has been sautéed in olive oil and top with mozzarella cheese.

 

 

 

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