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Veggies on the Grill
SUBMITTED BY:
H. Ross Njaa
"'I like to experiment a bit with marinades and sauces that combine different spices and herbs,' relates H. Ross Njaa of Salinas, California. 'This particular mix of seasonings really perks up garden-fresh vegetables.'"
RECIPE RATING:
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/3 cup vegetable oil
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 medium carrots, halved lengthwise
3 large potatoes, quartered lengthwise
3 medium zucchini, quartered lengthwise
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DIRECTIONS
In a small bowl, combine oil, garlic powder, salt, pepper and cayenne. Brush over vegetables. Grill carrots and potatoes, covered, over medium heat for 10 minutes. Baste. Add zucchini. Cover and grill 10-15 minutes longer, basting and turning every 5 minutes or until vegetables are tender.
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REVIEWS
Reviewed on Feb. 19, 2009 by
Pa's Kitchen
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Pa's Kitchen
Feb. 19, 2009
If you're looking for way to cut calories and don't want to sacrifice flavor or just like tasty food this is tops. So far I've tried this on grilled potatoes and I give it 5 stars. The only change I made is E.V.O.O (Olive Oil) in place of veg. oil but makes the spuds come alive. Thanks to H. Ross Njaa for this keeper. PA's Kitchen
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Reviewed on Jun. 16, 2009 by Christen
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Christen
Jun. 16, 2009
I found this recipe to be a bit bland for my tastes. The cayenne added some spice but overall it was just okay. Luckily the grill makes everything taste better.
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I found this recipe to be a bit bland for my tastes. The cayenne added some spice but overall...
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