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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Copied from a barbecue cookbook from the library. The preparation time includes the marinating time. Ingredients:
2 summer squash, about 3/4 lb |
2 zucchini, about 3/4 lb |
4 medium onions |
4 large sweet red peppers |
1/2 cup oil |
1/4 cup cider or 1/4 cup wine vinegar |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 tablespoons fresh parsley, minced6-8 slices bacon, cut in 1-inch pieces |
Directions:
1. Wash squash and zucchini and cut in 1-inch slices.
2. Peel onions and cut in 12 squares each.
3. Place vegetables in a plastic bag.
4. Mix oil, vinegar and herbs.
5. Pour into bag; close bag tightly, and turn to coat vegetables well.
6. Marinate at room temperature at least 2 hours.
7. Thread vegetables on skewers, alternating types and placing a bacon piece vegetables at intervals.
8. Grill 4 to 6 inches over hot coals 10 to 15 minutes, turning to cook evenly and brushing with marinade now and then.
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