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Marinated Grilled Vegetables

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.
  • Total Time
    Prep: 20 min. + marinating Grill: 15 min.
  • Makes
    6 servings

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.

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Reviews

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Average Rating:
  • JKvigne
    Jul 1, 2013

    No comment left

  • mrs_h
    Nov 1, 2010

    No comment left

  • abbeymay
    Jun 18, 2009

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