Prep: 20-30 minutes Marinate: 30 minutes Grill: 10-15 minutes
In the summer I like to use a variety of fresh garden vegetables on my outdoor grill. Sometimes I thread the vegetables on a skewer, other times I toss them together in a sloped vegetable basket made especially for grills. I also vary the marinade used depending on what sounds good to me on a particular day, so feel free to experiment with a variety of delicious choices this summer.
- 1 1/2 pounds mushrooms, trimmed and left whole
- 1 long eggplant, cut in 3/4 in pieces
- 1 bell pepper, cut into 1 inch pieces
- 1 sweet onion, cut into wedges
- 1-2 zucchini, cut into 3/4 inch pieces
- 1 - 1 1/2 cups cherry tomatoes
- 1-1 1/2 cups fat-free marinade or dressing
Prepare the vegetables and place in a large bowl. Pour the marinade or dressing over the vegetables and toss well to mix. Let rest for about 30 minutes, tossing occasionally to make sure vegetables are well coated with the mixture.
Heat grill to medium.
Thread the vegetables on skewers or place in a grilling basket. Grill for 10-15 minutes until vegetables are tender, but not burned.
Serve with potatoes, rice or pasta.
Hint: If you use portobello mushrooms, remove the stems and chop into bite-sized pieces before using. They are delicious and meaty tasting when they are grilled. If you prefer to use whole pearl onions instead of onion wedges, drop the onions into boiling water for about 30 seconds before peeling to make the skins easy to remove. When shopping for marinades, look for ones that are bottled without oil. There are many varieties available in supermarkets and natural food stores. If you have the time, it is also easy to make your own fat free dressing or marinade.