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Marinated Grilled Vegetables





Yields
Makes 6 to 8 servings

This marinated grilled vegetable recipe is a family favorite. The squash, zucchini, and yellow pepers give this dish vibrant color with tons of flavor. Serve with grilled chicken or salmon for the ultimate meal.

 1/3 cup balsamic vinegar
 1 tablespoon olive oil
 1/3 cup minced shallots
 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano
 1 1/2 teaspoons light molasses
 3 onions (6 oz. each)
 2 pattypan squash (6 oz. each)
 3 yellow zucchini (6 oz. each)
 2 red or yellow bell peppers (1/2 lb. each)
  Salt and pepper
Step 1
1

In a large bowl, mix vinegar, oil, shallots, oregano, and molasses.

Step 2
2

Peel onions. Trim off and discard stem ends of pattypan squash and zucchini. Cut onions and pattypan into about 1 1/2-inch-wide wedges. Cut zucchini into 1 1/2-inch chunks.

Step 3
3

Trim stems and seeds from peppers, then cut peppers into 1 1/2-inch squares.

Step 4
4

Put all the vegetables in bowl with vinegar mixture and stir to coat. Cover and let stand at least 10 minutes or up to 2 hours, stirring occasionally.

Step 5
5

Lift vegetables from marinade and place in a wire grilling basket or thread vegetables onto thin metal skewers; leave marinade in bowl.

Step 6
6

Lay vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Turn vegetables as needed until browned, 8 to 10 minutes.

Step 7
7

Put vegetables (push off skewers) back into marinade. Mix and serve vegetables warm or tepid; they can stand up to 2 hours. Add salt and pepper to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 78Calories from Fat 23
% Daily Value *
Total Fat 2g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 7mg1%
Total Carbohydrate 14g5%

Dietary Fiber 2.6g11%
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.