Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Grilled Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: American Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

6 Zucchini, halved lengthwise
1 Green bell pepper-peeled
cored seeded quartered
1 Red bell pepper-peeled
1 Globe eggplant
3/4 cup Grilled Vegetable
Marinade see recipe
2 Potatoes, optional cut
into 1/2" slices
6 Fresh Italian plum tomatoes
optional halved
Cut the eggplant into thick slices about 3/4" each. Rub both sides
withsalt and lay between paper toweling for one hour. Prepare
GrilledVegetable Marinade recipe. Cut zucchini in half lengthwise and
sprinklelightly with salt. Using a vegetable peeler, remove as much of
the skinas possible from the peppers. The convex parts will be
difficult, sodon't bother trying to get it all. Cut peppers in half
lengthwise and inhalf again. Put the peppers between two flat plates
until grilling time.Halve the roma tomatoes. Cut the potatoes into 1/2"
slices and rub withpure olive oil.Cook vegetables on a readied grill
for about 8 minutes. Potatoes willtake about 12 minutes. Turn the
vegetables frequently and brushfrequently with marinade.NOTES :
Vegetables grilled with a lemon-olive oil-basil marinade. Recipeby: Dee
BellPosted to recipelu-digest Volume 01 Number 589 by "Christopher E.
Eaves"<> on Jan 24, 1998

Scale this recipe to Servings [?]