Great Grilled Vegetables
by Norene Gilletz

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You can "veg-out" at your next barbecue with this easy Mediterranean-style dish.

1 large sweet onion, sliced in rings (e.g. Vidalia)
2 or 3 colored peppers (red, orange or yellow), seeded, cored and cut in chunks
2 cups mushrooms, halved (or sliced portabella mushrooms)
1 zucchini and/or yellow squash, trimmed, sliced 1/2 inch thick
1 bunch asparagus spears, ends trimmed
2 to 3 cloves garlic, crushed
3 tbsp. olive oil (preferably extra-virgin)
3 tbsp. balsamic vinegar or lemon juice
Salt & freshly ground pepper, to taste
1 cup feta or goat cheese, crumbled (optional)
3 to 4 tbsp. fresh basil, chopped (see Note*)
1 tbsp. fresh oregano (see Note*)

In a large bowl, combine onions, peppers, mushrooms, zucchini or squash and asparagus. Add garlic, olive oil, and vinegar or lemon juice. Season with salt and pepper; mix well. Marinate at least 30 minutes (or cover and refrigerate overnight).

Transfer vegetables to a perforated grill basket, reserving any leftover marinade. Grill for 15 minutes, or until nicely browned, stirring 2 or 3 times. Remove from grill and transfer vegetable mixture to a large bowl. Add reserved marinade, cheese (if using), basil and oregano. Mix well.

Makes 6 servings.

*Note: If using dried basil and oregano, add them to the vegetable mixture before marinating, with the salt and pepper. Thyme and rosemary also make flavorful seasonings.

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All images and recipes Norene Gilletz 2013 unless otherwise noted.
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