A great way to use all those garden vegetables plus get at least two servings of the recommended 5 fruits or veggies a day.
Serves 6
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients
2 medium zucchini, sliced diagonally about 1 inch thick
2 medium yellow squash, sliced diagonally about 1 inch thick
2 onions, quartered and separated
6 small red potatoes, cook in microwave about 5 minutes to soften, quartered
1 large red bell pepper, seeded, sliced into 2 inch pieces
2 tablespoons olive oil
1 tablespoon fresh parsley, finely chopped
½ tablespoon each fresh marjoram, and basil, finely chopped
Kosher salt and pepper (freshly ground), to taste
2 garlic cloves, minced
Instructions:
Combine all ingredients and marinate at room temperature about one hour or refrigerated for 4 hours or overnight.
Grill over medium prepared fire or roast in preheated 375º F oven until vegetables are tender and slightly brown, about 20-25 minutes
Terri’s Tips:
Use 2 tablespoons Italian dressing with herbs for a quick marinade
When in season, add green and yellow bell peppers for more color
You can add broccoli and cauliflower too!
Fresh in season tomatoes can also be added, quarter and seed
Cooking Wiser:
Always use vegetables in season and buy local produce (or grow your own)when possible
If you can't get local and the season has past, use frozen vegetables.