Herb Grilled Vegetables
Makes 6 servings
|3/4||cup olive oil|
|1/4||cup red wine vinegar|
|2||to 3 tablespoons finely chopped mixed fresh herbs or2 teaspoons mixed dried herbs|
|1||tablespoon lemon pepper|
|2||cloves garlic, minced|
|1||medium eggplant (about 1-1/4 pounds)|
|2||to 3 medium yellow squash|
|2||medium red bell peppers|
- Combine oil, vinegar, herbs, lemon pepper and garlic in small bowl; mix well.
- Slice eggplant, zucchini and yellow squash lengthwise into 1/4- to 1/2-inch-thick slices. Cut red peppers into 1-inch strips. Place vegetables in 13X9-inch baking dish. Pour oil mixture over vegetables; turn to coat. Marinate 30 minutes.
- Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove vegetables from marinade; reserve marinade. Grill vegetables, on covered grill, over medium coals 8 to 16 minutes or until fork-tender, turning once or twice.
- Return grilled vegetables to baking dish; turn to coat with remaining marinade. Serve warm or at room temperature.
Cut the eggplant, zucchini and yellow squash into cubes. Toss with the red peppers and remaining vinaigrette.
Check out more recipes for Vegetable Side Dish