Reviewed: Sep. 30, 2009

Worked well on the mushrooms and onions but came out kind of bland on the squash. Somehow, the squash doesn't soak up the marinade as well as the other veggies.

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Daisy

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Reviewed: Aug. 18, 2009

Amazing!

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HAGGIS30

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Reviewed: Jul. 14, 2009

This recipe make veggies on the grill really special. I added a little thyme and you can marinate it as long time as you want.

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hmnoerlund@hotmail.com

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Reviewed: Jun. 8, 2009

I did love this. I added balsamic vinegar and basil, marinated for several hours, then cooked on the grill.

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STEPHZ2003

Cooking Level: Intermediate

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Reviewed: May 23, 2009

Excellent! Added some asparagus and omitted the tomatoes and cooked these in a grill pan on the bbq - Soooo very good.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 4, 2008

Great and easy recipe! Followed exactly, no need to change a thing!

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VJUNE

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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Reviewed: Sep. 20, 2008

The best veggie marinade I've ever tried. I used yellow squash, zucchini, red pepper, eggplant, cherry tomatoes and pieces of asparagus. Marinated the veggies for about an hour. Absolutely fabulous!

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Aug. 18, 2008

THis was so good. I added basil like someone else said. SUperb!!!!!!

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Jul. 26, 2008

My husband and I LOVED this recipe! I marinated the veggies in a gallon-sized Ziploc bag (for about two hours) and grilled them in an aluminum foil pocket sprayed with cooking oil. I sprinkled the veggies with fresh ground pepper and sea salt before wrapping them. We grilled them for 8 minutes on each side and the veggies were cooked aldente. They held their shape and color and the flavor was magnificent. We will definitely make these marinated vegetables again – soon. We may also experiment with some fresh herbs from our garden (basil or rosemary?). Thanks for such a healthy, delicious side dish.

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Cynthia

Cooking Level: Expert

Home Town: Winterport, Maine, USA

Living In: Dixmont, Maine, USA

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Reviewed: Jul. 6, 2008

I subbed a lot of the veggies: used broccoli, zucchini, tomatoes, onion, baby carrots and red bell pepper. I also didn't have enough lemon juice, so I added a few dashes of lemon pepper. Everyone loved the way they turned out. Great, simple recipe!

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Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 11, 2008

These were great and very easy to make! It didn't take away from the fresh taste of the vegetables but added some great flavor.

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 16, 2008

This is one of the recipes that you look at and think that you'll try it, but you don't have much expectations about it being anything extraordinary. I couldn't have been more wrong! I used red peppers, baby zucchini, and eggplant and marinated them all day long. I then grilled them inside on my Cuisinart Griddler. My husband loved them and said this is the only recipe I should use when I grill vegetables. Well, I will certainly take that into consideration, but as for me -- it was great, easy, and the marinade permeated the veggies. Great recipe!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 22, 2008

This marinade kept the vegetables moist. It enhanced, and didn't cover up, the veggies' natural flavor. I reduced the lemon juice a bit and replaced that amount with balsamic vinegar, added oregano and marinated all for no longer than 40 minutes. Succulent!

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GASTRINGER

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 29, 2008

Awesome recipe!

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zamgirl

Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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Reviewed: Nov. 2, 2007

This was very good. I marinated the veggies for two hours. used grill basket to cook on grill. It all came together very well, everyone liked it. I will be making this again soon.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Sep. 5, 2007

This is a fantastic recipe, Mathilda - thank you! Because I was using sesame oil for "Grilled Asian Chicken" from this site by Janet M. (fantastic dish also BTW), I decided to replace a little of the olive oil for this recipe with some sesame oil and it worked well. This is definitely going in my "Family Favorites" folder!!!

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Word Alchemist

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Reviewed: Jul. 17, 2007

I have been grilling Veggies all summer and these were the worst. No flavor at all!

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Jul. 11, 2007

Wonderful! I used eggplant, yellow squash, and zucchini and it was a big hit at our BBQ! So simple, but soooo delicious!

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crodz

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Reviewed: May 26, 2007

Excellent with Tandoori Chicken and Roasted Red Potatoes. I used less marinade and used an entire zucchini, yellow squash, red pepper, and red onion. I also roasted the vegetables in the oven (400 degrees for about 10-15 minutes until crisp and tender). Very good!

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