Grilled Peppers and Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cut vegetables into large pieces for easy management on the grill, or use a grill basket. Ingredients:
3/4 cup olive oil |
1/4 cup red wine vinegar |
1 tablespoon minced garlic |
1 tablespoon chopped fresh basil |
1 teaspoon fresh thyme leaves |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 yellow bell pepper |
1 red bell pepper |
1 green bell pepper |
3 zucchini |
2 large onions |
1 eggplant |
Directions:
1. Combine first 8 ingredients in a large bowl.
2. Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini in half crosswise; cut each piece in half lengthwise. Cut onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill 2 hours.
3. Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
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