"A healthy way to grill veggies! Makes a great sandwich too!" — HJR
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thickly sliced zucchini
sliced red bell pepper
sliced yellow bell pepper
sliced yellow squash
sliced red onion
fresh button mushrooms
This recipe provided a great, very tasty base for a marinade! i improvised on portions, using slightly more soy sauce than oil and lemon juice. i also added about 1-2 tbsp. honey and then the garlic. it really was fabulous!! 2 of us ate all of the vegetables - a yellow squash, half an onion and 6 large brussel sprouts, quartered. wonderful!
Not good at all!!! Though I marinated them for 2hrs. Bland!! The only real thing I tasted was soy sauce. I will not make again!!
Nothing says summer like grilled veggies - especially if they're fresh from the garden (or in our case your neighbor's garden)! This is one of the easiest and most delicious ways to cook veggies. I cut way back on the oil and used low sodium soy sauce. After the veggies were done marinating. We put everything into a foil pan that we sprayed with a bit of Pam so nothing would stick. Great side dish for grilled meats.
Very good. I added some fresh basil and oregano for more taste. Will definately make again!
I left out the tomatoes because they turn to mush anyway. Other than that I followed the recipe, but didn't measure precisely. This is wonderful. I love everything about this recipe - the choice of vegetables, the cooking method, and particularly the marinade, which was just down right perfect. Light, fresh, and not overly seasoned, so the flavors of the vegetables are crisp and clean. Hubs cooked this over a charcoal fire in a perforated grill pan, about 10 minutes. This went over well not only with Hubs and me, but with our dinner guests too. I know Hubs will make sure this makes a repeat appearance as he was especially fond of this.
WONDERFUL!!! I took the advice of adding honey and I marinated it for about 2hrs!! Added brussel sprouts...and it was FABULOUS!! A keeper.
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.
This is one of the best veggie recipes I've ever made. So simple I tell my friends "it only has 4 easy to remember ingredients in the marinade...." It is just delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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