Grilled Veggie Medley

If you can't make up your mind on what type of veggies you would like with your meal, then we suggest cooking 'em all!

 


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Grilled Veggie Medley

Mix 'em up veggies on the grill

Vegetables are good for us, right?  If that is so, then they are so much better on the grill.  Feel free to mix this recipe up a bit and remove anything you don't much care for and add something that you love!

  • VEGGIES:
  • 1 sweet onion, cut into wedges
  • 16 spears fresh asparagus, ends trimmed
  • 12 mushrooms, stems removed
  • 1 small eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges
  • 1 green bell pepper, cut into wedges
  • MARINADE:
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons torn fresh parsley
  • 2 tablespoons torn fresh oregano
  • 2 tablespoons torn fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Preheat grill for medium heat.

In a large zip lock plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper, and garlic and mix thoroughly. Next place the vegetables into the bag, seal, and marinate 2-3 hours in the refrigerator, turning occasionally.

Preheat the grill for medium heat.

Lightly oil the cooking grate and grill your veggies until tender.

We recommend using soaked skewers, a grill topper or even a grilling wok to maintain control of your veggies so they don't end up in the fire.

Serve immediately.

 

 

 

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