Lemon, Garlic & Herb Grilled Vegetables

Lemon, Garlic & Herb Grilled Vegetables
Print Recipe
Grilling vegetables brings out the rich flavors of each, and creates a colorful addition to any main dish or grill buffet. You can serve the veggies hot or cold, making it a versatile side dish too. The leftovers make a great brown bag lunch item.
Lemon, Garlic & Herb Grilled Vegetables
Print Recipe
Grilling vegetables brings out the rich flavors of each, and creates a colorful addition to any main dish or grill buffet. You can serve the veggies hot or cold, making it a versatile side dish too. The leftovers make a great brown bag lunch item.
Ingredients
Servings:
Instructions
  1. Slice the eggplants lengthwise. Sprinkle with a little salt and allow them to sit for about a half hour.
  2. Slice the squash and zucchini lengthwise.
  3. Cut the onion into quarters, and hold each one together with a skewer.
  4. Add the oil, salt, garlic, herbs, pepper, lemon zest and juice to a bowl. Whisk together thoroughly.
  5. Place the zucchini, squash, and onion in one ziplock bag and pour a little less than half the marinade over it.
  6. Place the eggplant and mushrooms in another bag and pour the remaining marinade over them, reserving a little for grilling.
  7. Roll the bags over gently to thoroughly coat all the veggies in the marinade. Allow the veggies to marinate for 1 to 3 hours.
  8. When you are ready to grill, heat the grill to a medium level.
  9. Brush the grates lightly with olive oil.
  10. Begin with the onions and eggplant. Grill for about 10 minutes.
  11. Add the zucchini, squash, and mushroom, and cook for about 15 minutes more.
  12. Turn the vegetables once, about halfway through. Brush with the remaining marinade as they cook.
  13. When they're done, arrange the veggies on a serving platter. Garnish with lemon wedges if desired.
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