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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe source: local newspaper Ingredients:
2 tablespoons dried parsley |
2 tablespoons dried rosemary |
2 tablespoons garlic powder |
1 tablespoon kosher salt |
1 tablespoon dried sage |
1 tablespoon dried thyme |
1 1/2 teaspoons pepper |
3 tablespoons olive oil |
1 eggplant, cut into 1/2 inch rounds |
2 zucchini, cut into quarters, lengthwise |
1/2 lb asparagus, woody stems removed |
1/2 lb mixed mushrooms |
1/2 lb cherry tomatoes |
Directions:
1. To prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl.
2. Rub can keep in an airtight container for 6 months.
3. To prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish.
4. Add vegetables and seal bag, massaging and turning bag.
5. Open bag and sprinkle 1 Tablespoon of the rub mixture onto the vegetables in the bag.
6. Prepare grill.
7. Place vegetables in a grill basket and place on grill.
8. Cover and grill for 8 to 15 minutes, turning a few times.
9. Remove vegetables to a platter or serving dish.
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