Grilled Vegetables

Yield
6
Cooking Time
1 hour and 5 minutes

Ingredients

  • 1 yellow squash
  • 2 small red bell peppers
  • 3 zucchinis
  • 6 baby portabella mushrooms
  • 1/2 C olive oil
  • 1/2 C lemon juice
  • 1/2 C fresh basil
  • 4 cloves garlic peeled and minced

Instructions

  1. Cut the squash into 1/2 inch slices, the bell peppers into strips, slice the zucchini and remove the stems from the mushrooms. Chop the basil and set aside.
  2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the marinade into a large ziplock bag and add the veggies. Seal let marinate in the refrigerator at least 1 hour.
  3. Preheat an outdoor grill for high heat.
  4. Place vegetables directly on the grill or skewer them and place on grill. Cook for 2 to 3 minutes per side, brushing frequently with the marinade.