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Grilled Marinated Vegetables

From Linda Rossi



1/4 cup - Red wine vinegar

1/4 cup - Extra virgin olive oil

1 tablespoon - Dijon mustard

1 tablespoon -Minced garlic

1 tablespoon - Rosemary (fresh)

To taste - Salt and Pepper



1 each - Japanese eggplant

2 each - Red Bell Peppers

1 each - Zucchini

1 each - Yellow Squash

4 each - Plum Tomatoes (Ripe)

2 each (small) - Red onions

1/4 cup - Fresh parsley

8-10 12 inch skewers


Cut the eggplant into 1 inch pieces.

Cut the bell peppers into 1 1/2 inch pieces.

Cut the zucchini into 1/2 inch pieces.

Cut the yellow squash into 1/2 inch pieces.

Cut the tomatoes in half.

Cut the onions into quarters.

Combine the marinade ingredients in a bowl and toss with the vegetables.

Let the marinade and vegetables rest for about 3 hours.

Keep the marinade in the bowl why youth thread like vegetables on the 12 inch skewers. Leave about 1/2 inch of space between them.

Cook the skewers about 3 inches above the hot coals. While turning them carefully, cook the vegetables over the hot coals for about 3 to 5 minutes.

Slide the hot vegetables of the skewers into the marinade and toss adding the parsley.

Serve at room temperature.


Serves 8


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