Grilled Marinated Vegetables Recipe




Grilled Marinated Vegetables Ingredients

8 zucchini halved lengthwise
8 crookneck squash or pattypan squash, , halved lengthwis
4 red bell peppers, quartered lengthw, ise
8 mushrooms
1 lemon-herb marinade

A Recipe for
Grilled Marinated Vegetables

 

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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This Recipe for Grilled Marinated Vegetables is one of thousands in the Recipes-to-go Barbecue Cookbook.


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This is a recipe for Grilled Marinated Vegetables from the recipe cookbook of Recipes-to-go (Barbecue)


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Grilled Marinated Vegetables

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Grilled Marinated Vegetables Directions

Arrange all vegetables in glass baking dish. Pour marinade over. Let
stand 30 minutes at room temerature.

Prepare barbecue (high heat). Remove vegetables from marinade. Grill
until golden, turning frequently with tongs, about 10 minutes.
Transfer to platter. Season with salt and pepper and serve.

Serves: 1

 

 

 

 

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Grilled Marinated Vegetables Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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