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Grilled Zucchini
Makes 8 servings.

MARINADE
6 cloves garlic, peeled, crushed
1/4 cup balsamic vinegar, or more to
taste
1/2 cup good-quality olive oil
Salt and pepper to taste
Favorite fresh or dried herbs and spices
as desired

VEGETABLES
2 small zucchini, washed,
sliced in half lengthwise

2 small summer squash,
washed, slice in half lengthwise

3 small baby eggplants,
washed, slice in half lengthwise

2 bell peppers, washed, cut in half
4 green onions, washed, ends removed
8-10 whole crimini mushrooms, washed

This is a basic marinade for grilled vegetables. Feel free to add your favorite herbs, such as basil, thyme and oregano, or spice it up with crushed red
peppers to taste. Marinate the vegetables no longer than 2 hours.

In a medium bowl, combine all the marinade ingredients, then evenly divide it between two plastic sealable bags. Add the vegetables, dividing them between the bags, and marinate at least 30 minutes or up to 2 hours.Preheat or prepare the grill for medium heat. Grill the vegetables until they are just tender.
Remove them from the grill and serve as is, or cut the vegetables into bite-size pieces and toss together in a bowl.

Nutritional information per serving: 67 calories  (48 percent from fat), 4 grams fat (1 gram sat. fat), 8 grams carbohydrate, 2 grams protein, 4 milligrams
sodium, 0 milligrams cholesterol, 21 milligrams calcium,  3 grams fiber.

http://www.nancyskitchen.com

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