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Veggies on the Grill

"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


  • 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


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

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Average Rating:
  • KimDaanen
    May 31, 2013

    No comment left

  • johndeerelover
    Aug 11, 2011

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

  • 2princesses2luv
    Mar 24, 2011

    No comment left

  • 2princesses2love
    Apr 17, 2010

    No comment left

  • rpcw
    May 29, 2008