Marinated Grilled Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal. Ingredients:
6 small onions, halved |
4 medium carrots, cut into 1-1/2-inch chunks |
1/3 cup olive oil |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon dried marjoram |
dash pepper |
6 pattypan or sunburst squash |
1 medium zucchini, cut into 1-inch chunks |
1 medium green pepper, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
Directions:
1. In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.
2. Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times. Yield: 6 servings.
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