Reviewed: Apr. 7, 2012

These veggies are HARDCORE \m/ yum. I made a whoppin' 3 zukes, 3 summa squash, asparagus, eggplant, and portobello shroomages and later annihilated them with my mouth and teeth. My taste buds partied all night long. MIXED GRILLED VEGGIEZ OR BUST, rock gods!

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Reviewer:

thanksalot

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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 3, 2012

Would this marinade work well if I roasted the veggies instead of grilling them?

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Reviewer:

SaltedNutter

Reviewed: Mar. 20, 2012

very easy, very flavourful

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Reviewer:

ryleegirl_

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Sep. 5, 2011

I really liked this marinade. I just used eggplant and yellow squash. I was also out of fresh oregano so I used 1 tablespoon of dried. I let the veggies marinate in a ziplock baggie for about 2.5 hours. The squash really absorbs the juices and flavors well. The eggplant was also good but not as flavorful.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

Recipe overall was pretty good - nice flavor but it seemed like it was ALOT of food! I have a family of 4 and we used the recipe that serves 6 and there was ALOT left over. I would recommend cutting this recipe in half. Overall pretty good recipe, although next time I will leave out the eggplant (wasn't a big fan of it) and cook the asparagus a couple minutes longer.

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Reviewer:

tlawhun

Cooking Level: Intermediate

Home Town: London, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Aug. 26, 2011

Had to use mostly dried herbs as I didn't haven enough fresh ones, and added some fennel seed (wouldn't do that next time). If you choose to use dry as opposed to fresh, make sure to finely grind the herbs to avoid pieces which make it less enjoyable. Overall quite good. Served this as side to "Italian Rib Eye" from AR.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 18, 2011

This is a simple and effective way to grill veggies. I altered the spices a little because I had to use dried herbs, but it was still very tasty. I also added some extra white vinegar for extra tang. Next time I will probably allow the veggies to sit for longer than 2 hours so that they really absorb all the flavor. I cooked everything on a grill pan and it turned out better than expected.

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Reviewer:

Kerry C

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Reviewed: Aug. 10, 2011

Simple, beautiful, and delicious! We grilled some buns and made delicious veggie sandwiches.

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Reviewer:

tyschick

Cooking Level: Intermediate

Home Town: Reinbeck, Iowa, USA

Living In: West Des Moines, Iowa, USA

Reviewed: Jul. 27, 2011

This is pretty good. Almost any vegetable listed, and some others as well, will work. I used some broccoli crowns, squash and oriental eggplant, along with asparagus, peppers and onions. I found I had to increase the amount of marinade. It was well received by the guests.

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