Reviewed: Nov. 30, 2009

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debs

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Reviewed: Nov. 13, 2009

really tasty! I added balsamic vinegar to the marinade to give it extra flavor!

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laine

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Reviewed: Aug. 19, 2009

Absolutely delicious base for any variation that suits you. Here's what I did differently, and what my family and I devouered/ First, I didn't use eggplant, as I am the only person in my family who eats it. I used half a large vidalia onion and more peppers. I used yellow and green zucchini for colour. I cut the vegetables into large dice instead of strips and slices. My husband grilled them on the grill pan and then I put them on a crisped warm flatbread and sprinkled goat cheese poeces on top. It was out of this world. Even my younger daughter's boyfriend, who never eats out of the ordinary food, ate his. Thanks so much!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 1, 2009

I used a foil pan with holes on the bbq. Added zucchini cut on the bias and portobello mushrooms. Also added some balsamic vinegar to the marinade. It was great!

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Ivy

Cooking Level: Expert

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Reviewed: Jul. 12, 2009

Had some left over. Veggies grilled the first day over coals were very good. Those I kept in the marinade uncoked for two days, were over marinated and not edible. Lesson, this is a recipe to prepare and use in the same day.

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karena

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

These are delicious!! I grill vegetables a lot during the summer, so I added a bit of garlic & herb bottled marinade to this mix also. I used zucchini, yellow summer squash, red bell pepper, portabella mushrooms and habanaro peppers. I made a nice appetizer platter with these by putting a mound of marinated fresh mozzarella balls in the middle, and served with crusty bread. Absolutely delicious!!

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Apr. 16, 2009

This was very, very good. I'd never grilled veggies. It was very easy, I had red, green & yellow peppers, asparagus, yellow squash, zucchini and eggplant. The eggplant was sweated out for 10 minutes before adding in the marinade. I put everything in a ziplock bag and added the eggplant for only about 10 minutes. I would periodically turn the bag so all the veggies were coated throughly. Everyone loved them even the kids. Very easy and good. A little lemony but I like that flavor.

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MYPUMPKINZ

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Reviewed: Jan. 8, 2009

Fantastic! I make this all the time!!!! Sometimes I switch up the vegetables but keep the same basic marinade - real keeper!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: May 13, 2008

I added squash which was great. The eggplant was pretty bitter - Normally with eggplant I put salt on the sections after cutting it, then rinse it off after 10 minutes. Somehow it neutralizes the flavor. I didn't do that this time and could definitely tell the difference!

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April

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Reviewed: Sep. 4, 2007

The first time I made this, I made it exactly like the recipe says to make it, but it wasn't enough marinade and we didn't care for the eggplant. The way I make it now is I use one zuchini, one yellow squash, one red pepper and baby portabellas, and I double the marinade. The last time I made it, I added a couple of dashes of cayenne pepper and some chopped fresh cilantro to the marinade, and after taking the vegetables out of it to put on the skewers, I threw some fresh shrimp into the marinade while I grilled the vegetables, and then grilled the shrimp and it was great! This is our new favorite way to have vegies and shrimp! Also, like other reviewers said, it is best to marinate in a large ziplock bag so you can flip it over to marinate really good, and dry basil works great in place of fresh.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Aug. 27, 2007

Not the best recipe I've ever tried for grilled vegetables... The lemon was a little overpowering and after grilling, I thought it left a very acidic unflavorful (and I do like lemon) taste to the veggies. Others liked the results, but I don't think I'll make them again.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Jul. 23, 2007

I made this yesterday and marinated it for about 4 hours. My guests said the peppers and mushrooms and zuchinnis were good but the eggplant absorbed too much lemon flavor. Maybe next time I will add the eggplant only at the very end. That said, noone was overwhelmed by it and will probably stick to plain oil and garlic grilled veggies next time.

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forever-in-germany

Cooking Level: Beginning

Home Town: Plano, Texas, USA

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Reviewed: Jul. 11, 2007

I made this with just zucchini and red and yellow bell peppers. I marinated for about 6.5 hours and it was amazing! I made it with Grilled Chicken with Herbs from this site and it was a really good combination. It was even better left over. I will definitely be making this again.

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Brandy

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jul. 10, 2007

I was unsure of how some of the flavors of the recipe would mesh together so I left out the basil. This was still pretty good.

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Alyssa

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jul. 4, 2007

We made this recently but with a few changes. We added some red onion and fresh tiny asparagus. We also added 1 Tbs balamic vinegar to the marinade. It was tasty and a good use of some of our garden vegetables

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Sep. 9, 2006

Very good side for a bbq!I let the veggies marinate during 3 hours and the lemon flavour was perfectly balanced. I didn't use as much olive oil as suggested by the recipe: 1 tbsp was plenty enough for us (and much healthier!).

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jul. 30, 2006

I didn't use as a marinade but basted it on the veggies during grilling. My mom said that they were part of my best meal ever, and that is saying alot because I am a professional. I didn't use the basil (I didn't have fresh). But I did add fresh lemon zest to the oil infusion. yummy

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: May 22, 2006

The 4 stars is more from my way of preparing. Should not have left them to marinated as long as I did (about 3 hours)as the lemon taste was a tiny bit too strong. I also only had one clove of garlic, too bad, could have used more! The vegetable mix was wonderful. I love eggplant and you can do almost any vegie mix with this. Throw in a jalapeno for a little bite! Had only dried basil but it worked fine. Always marinate in a bag - so much easier to just flip it over. Will be making again for sure!

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DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Apr. 10, 2006

I put the veggies & marinade in a big zip-loc & let them marinate in there...it's much easier to get them all coated in a baggie. I didn't skewer them but layed a piece of foil over my grill grate & poured them on. I added onions to the mix but otherwise didn't change a thing. Next time I will omit the eggplant because noone cared for it much.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 9, 2006

Totally solid, useful recipe. Nothing that's going to stop you in your tracks, but a reliable, practical recipe. Thanks -- this was just what I was looking for.

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