Marinated Grilled Vegetables Recipe

4.5 1 3
Marinated Grilled Vegetables Recipe
Marinated Grilled Vegetables Recipe photo by Taste of Home
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Marinated Grilled Vegetables Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

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

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.
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.
Originally published as Marinated Grilled Vegetables in Country Extra July 1995, p51

Nutritional Facts

1 cup: 97 calories, 6g fat (0 saturated fat), 0 cholesterol, 28mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 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
  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.
Originally published as Marinated Grilled Vegetables in Country Extra July 1995, p51

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abbeymay User ID: 970738 40299
Reviewed Jun. 18, 2009

"Delicious! Although, I would recommend adding salt & pepper."

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