MARINADE
1/2 cup balsamic vinegar
1 1/2 cups olive oil
2 cloves fresh garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon sugar
Salt and fresh ground black pepper to taste
1 large Florida zucchini, sliced 3/4 inch thick
1 large Florida yellow squash, sliced 3/4 inch thick
1 medium Florida eggplant, sliced 3/4 inch thick
1 large Florida red onion, sliced 3/4 inch thick
2 large Florida tomatos, sliced 1 inch thick
Servings: 6
Combine all ingredients for marinade and pour over sliced vegetables, marinate for 30 minutes. Cook on a hot grill for 2-3 minutes on each side.
Yield: serves 4-6
Servings: 6
1/2 cup balsamic vinegar
1 1/2 cups olive oil
2 cloves fresh garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon sugar
Salt and fresh ground black pepper to taste
1 large Florida zucchini, sliced 3/4 inch thick
1 large Florida yellow squash, sliced 3/4 inch thick
1 medium Florida eggplant, sliced 3/4 inch thick
1 large Florida red onion, sliced 3/4 inch thick
2 large Florida tomatos, sliced 1 inch thick
Servings: 6
Combine all ingredients for marinade and pour over sliced vegetables, marinate for 30 minutes. Cook on a hot grill for 2-3 minutes on each side.
Yield: serves 4-6
Servings: 6
Last edited by a moderator:
