Post by Debbie on Jul 6, 2012 21:19:34 GMT -5
1 large sweet onion, sliced into 1/4-inch rings
2 peppers (red, orange or yellow), seeded, cored and cut in half
4 portabella mushrooms, stems removed
2 zucchini trimmed, sliced lengthwise into 1/4-inch planks
2 yellow squash, sliced lengthwise into 1/4-inch planks
1 pound asparagus spears, ends trimmed
1 cup olive oil and balsamic vinaigrette dressing
1 teaspoon each thyme, oregano and basil
Salt and pepper, to taste
Grill basket
Combine first 6 ingredients in a bowl.
Add vinaigrette, herbs, salt and pepper; mix well.
Marinate for 1 hour or overnight in refrigerator.
Prepare a medium-hot fire in grill.
Place vegetables in grill basket (reserve marinade) and
grill for 15 minutes, stirring 2 or 3 times.
Place veggies on a platter and serve with extra marinade.
If you don’t have a grill basket,
the vegetables may be cooked directly on the grill.
2 peppers (red, orange or yellow), seeded, cored and cut in half
4 portabella mushrooms, stems removed
2 zucchini trimmed, sliced lengthwise into 1/4-inch planks
2 yellow squash, sliced lengthwise into 1/4-inch planks
1 pound asparagus spears, ends trimmed
1 cup olive oil and balsamic vinaigrette dressing
1 teaspoon each thyme, oregano and basil
Salt and pepper, to taste
Grill basket
Combine first 6 ingredients in a bowl.
Add vinaigrette, herbs, salt and pepper; mix well.
Marinate for 1 hour or overnight in refrigerator.
Prepare a medium-hot fire in grill.
Place vegetables in grill basket (reserve marinade) and
grill for 15 minutes, stirring 2 or 3 times.
Place veggies on a platter and serve with extra marinade.
If you don’t have a grill basket,
the vegetables may be cooked directly on the grill.