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The Bear's Den Grilled Vegetables Recipe

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This recipe for The Bear's Den Grilled Vegetables is from UCUMC's Family Cookbook, 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:  
Pick your favorite veggies and seasonings from the list below.

Bell peppers: green, yellow, orange and red
Broccoli
Brussels sprouts
Carrots
Cauliflower
Eggplant
Garlic
Mushrooms
Onions (purple is best)
Red (small) potatoes
Squash
Tomatoes (cherry/grape are best)
Zucchini
Italian dressing
Seasoning: rosemary sprigs, basil leaves, parsley leaves, turmeric, Old Bay seasoning, Sea salt or coarse Kosher salt, pepper , Extra Virgin olive oil, balsamic vinegar (or the seasonings you prefer).
Directions:
Directions:
Slice, quarter (size you prefer), and lay vegetables except for potatoes in a deep flat baking sheet. Pour Italian dressing over them and marinate for at least two hours (you may want to exclude the eggplant and mushrooms in this marinade as they may become soggy). Boil potatoes so they are somewhat soft, just enough to finish grilling with the veggies. After marinating, pour off dressing. Add the other seasonings, if you like more flavor. Pour all veggies onto a large piece of aluminum foil that has been rubbed with the olive oil, enough oil so the veggies will not stick to foil. Put on grill. Depending on how many veggies and how big your "foil pan" is, determines how long you keep it on the grill. Once they are in the kitchen, you will not be able to keep them from being eaten first.

 

 

 

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