Recipe of The Month: Grilled Marinated Vegetables


Grilled Marinated Vegetables

Recipe of the Month


6 patty-pan squash (about 2 inches in diameter)
3 zucchini squash, cut lengthwise in half
1 red or green bell pepper, cut into 6 pieces
1 large sweet onion, cut into ½ inch slices
1/3 cup of olive or vegetable oil
1 tablespoon lemon juice
½ teaspoon dried marjoram leaves
1 clove garlic, crushed
¼ teaspoon salt
1/8 teaspoon pepper


Arrange vegetables in 9×13 baking dish. Mix oil, lemon juice, marjoram and garlic. Pour over vegetables. Cover and let stand at least 1 hour. Remove vegetables from marinade and reserve marinade. Cover and grill vegetables 4 inches from medium coals 10 to 15 minutes. Turn and brush vegetables with marinade 2 or 3 times. Vegetables should be golden brown and tender when done. Sprinkle with salt and pepper.

Servings: 6
Author: NCDA&CS

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