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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.