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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Parsley, Sage, Rosemary and Thyme Vegetables Recipe

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This recipe for Parsley, Sage, Rosemary and Thyme Vegetables is from THE SIMMONS 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:  
RUB:
2 tbsp. dried parsley
2 tbsp. dried rosemary
2 tbsp. garlic powder
1 tbsp. salt
1 tbsp. dried sage
1 tbsp. dried thyme
1 1/2 tsp. pepper
VEGETABLES:
3 tbsp. olive oil
1 small eggplant, cut into 1/2" rounds
2 small zucchini, cut into quarters, lengthwise
1/2 lb. asparagus, ends removed
1/2 lb. large button mushrooms
1/2 lb. cherry tomatoes
Directions:
Directions:
Combine all ingredient in Rub recipe. (The Rub will keep in an airtight container up to 6 months. 1/2 C). Pour olive oil in a large zip lock bag. Seal and distribute oil throughout bag. Add vegetables and seal bag. Message to coat vegetables well. Open bag and sprinkle 1 tbsp. rub inside. Seal and massage again. Heat the grill. Place vegetable in a grill basket or on foil and put on the heated grill. Cover and grill over medium heat. (6-15 minutes). Turn once while grilling. Grill until brown, not charred. Remove and serve.

 

 

 

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