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    VEG: GRILLED SUMMER VEGETABLES

    Source of Recipe

    sheberry

    List of Ingredients

    3 tablespoons of olive oil
    2 garlic cloves, crushed
    1 1/2 teaspoons of chopped fresh thyme or 1 teaspoon of dried, crumbled
    1 1/2 teaspoons of chopped fresh sage or 1 teaspoon of dried rubbed sage
    1 1/2 teaspoon of chopped fresh rosemary or 1 teaspoon of dried, crumbled
    2 small Japanese eggplants, halved lengthwise
    2 small zucchini, halved lengthwise
    2 small yellow crookneck squash, halved lengthwise
    4 slices of red onion, about 1/2" thick
    1 red bell pepper, quartered, seeded

    Recipe

    Combine first 5 ingredients in small bowl. Place vegetables in baking pan and brush with oil mixture. Let marinate 2 hours, refrigerated - overnight is better. Prepare barbecue (medium high heat). Season vegetables with salt and pepper. Grill until just tender when pierced with tip of sharp knife, turning occasionally, about 8 minutes. Transfer vegetables to platter and serve warm or at room temperature.

 

 

 


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