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Tuesday - August 14, 2018 10:34 am

Marinated Grilled Vegetables (served warm or chilled)

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Yield: 4-5 servings


4 organic carrots (top removed and sliced thin on the bias)

1 large zucchini (sliced ¼ inch thick pieces)

2 summer squash (sliced ¼ inch thick pieces)

½ red onion. (peeled & separated)

optional – Broccoli & cauliflower florets/ Fig Garnish

Marinade or Dressing

½ Vidalia onion (peeled & chopped)

1 Tbsp fresh chopped garlic (fine diced)

2 tsp course ground pepper

1 tsp distilled white vinegar

1 tsp grated parmesan cheese

1 tsp Worcestershire

1 tsp lemon juice

½ tsp garlic powder

 ½ tsp onion powder

½ cup mayo

pinch / salt, pepper, dried organo & basil


Blend marinade in a food processor or blender until semi-smooth In a large bowl, Mix together marinade & sliced/chopped raw vegetables Place on pre-heated charcoal or hardwood grill. (275-300 degrees) *arrange so vegetables do not fall through the grates of the grill. Close grill lid and flip vegetables after 5-8 min. Cook until desired doneness

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More in this category: « Dauphinoise Potato Grilled potatos »

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