2 zucchini, thick sliced
OR
2 yellow squash, thick sliced
1 small onion, cut into wedges
12 mushroom caps or small Portabella mushroom, cut into wedges
1 Japanese eggplant, thick sliced
Assorted chunks of bell peppers (red green and yellow)
1 cup Lawry's Herb and Garlic Marinade with Lemon Juice
Servings: 6
In large resealable plastic bag, combine all ingredients and marinate in refrigerator for 30 minutes or overnight. Either thread onto skewers or place vegetables in grill basket to grill until tender. Or may cook in skillet until browned and tender. Or may broil or oven roast at 450ºF until tender.
Serving Ideas: PICNIC IDEA: A great recipe to take along as a picnic side dish, to top a main dish salad or to wrap up in a tortilla as a vegetarian sandwich.
WRAP PARTY TIP: Wrap fillings can be made up ahead and refrigerated. When ready to serve, allow vegetables to come to room temperature, place on buffet with tortillas and let guests serve themselves.
OR
2 yellow squash, thick sliced
1 small onion, cut into wedges
12 mushroom caps or small Portabella mushroom, cut into wedges
1 Japanese eggplant, thick sliced
Assorted chunks of bell peppers (red green and yellow)
1 cup Lawry's Herb and Garlic Marinade with Lemon Juice
Servings: 6
In large resealable plastic bag, combine all ingredients and marinate in refrigerator for 30 minutes or overnight. Either thread onto skewers or place vegetables in grill basket to grill until tender. Or may cook in skillet until browned and tender. Or may broil or oven roast at 450ºF until tender.
Serving Ideas: PICNIC IDEA: A great recipe to take along as a picnic side dish, to top a main dish salad or to wrap up in a tortilla as a vegetarian sandwich.
WRAP PARTY TIP: Wrap fillings can be made up ahead and refrigerated. When ready to serve, allow vegetables to come to room temperature, place on buffet with tortillas and let guests serve themselves.
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