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Marinated Grilled Vegetable Medley

A simple-to-make marinade flavors a blend of vegetables in this recipe from our home economists.
  • Total Time
    Prep: 15 min. + marinating Grill: 5 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon pepper
  • 3 baby eggplants or 1 medium eggplant, cut lengthwise into 1/2-inch slices
  • 3 small yellow summer squash, cut lengthwise into 1/2-inch slices
  • 2 cups fresh sugar snap peas

Directions

  • In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
  • Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once.
Editor's Note
Look for herbes de Provence in the spice aisle.

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