Veggies on the Grill Recipe
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Veggies on the Grill Recipe

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"I like to experiment a bit with marinades and sauces that combine different spices and herbs," relates H. Ross Njaa of Salinas, California. "This particular mix of seasonings really perks up garden-fresh vegetables."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/3 cup vegetable oil
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3 medium carrots, halved lengthwise
  • 3 large potatoes, quartered lengthwise
  • 3 medium zucchini, quartered lengthwise

Nutritional Facts

1 cup: 282 calories, 12g fat (2g saturated fat), 0 cholesterol, 222mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 5g protein.


  1. In a small bowl, combine oil, garlic powder, salt, pepper and cayenne. Brush over vegetables. Grill carrots and potatoes, covered, over medium heat for 10 minutes. Baste. Add zucchini. Cover and grill 10-15 minutes longer, basting and turning every 5 minutes or until vegetables are tender. Yield: 6 servings.
Originally published as Veggies on the Grill in Quick Cooking July/August 1998, p56

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johndeerelover User ID: 6035928 55164
Reviewed Aug. 11, 2011

"Very good. It was not overpowering but complemented the flavor of the vegetables."

rpcw User ID: 782123 23711
Reviewed May. 29, 2008

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