Take advantage of summer's vegetable bounty with this simple recipe for the grill.
Total Time: 40 minutes
Servings: 4-6
Ingredients:
Marinade
- 1/4 cup olive oil
- 1/4 cup red wine or balsamic vinegar
- 1 tablespoon fresh garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Vegetables
- 2 zucchini, cut lengthwise into 1/4-inch slices
- 2 bell peppers, red or yellow, seeded and sliced into large strips
- 1 small eggplant, cut into 1/2-inch rounds
- 1/4 cup fresh basil
Preparation
- In a large bowl, combine all marinade ingredients. Add the prepared vegetables and marinate 30 minutes, turning often.
- Heat your gas or barbecue grill on medium-high. Remove the vegetables from the marinade and grill until cooked through, about 5 minutes, turning often.
- Remove the vegetables from the grill and layer on a platter, drizzling with leftover marinade. Garnish with fresh basil.
Posted by permission from grocery.coop.
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