Basic Grilled Veggies

This simple recipe is a great way to make a lot of grilled vegetables without a lot of fuss. If you don't have time to make the marinade, add your favorite bottled marinade or oil and vinegar-based salad dressing instead.
  • 2 large sweet onions
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 3 medium zucchini
  • 4-6 large portabella mushroom caps
  • 1/2 c. olive oil
  • 1/3 c. red wine vinegar
  • 3 cloves garlic, minced
  • 2 T. fresh thyme, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Cut the onions into quarters, leaving the base intact to keep the layers together. Peel any outer layers that are inedible away. Halve and core the peppers, stripping away any inner membrane. Cut the ends away from the zucchini and cut lengthwise into strips about 1/4-inch thick. Place the onions, peppers, zucchini and mushrooms into a large resealable bag.

In a screw-top jar, combine the olive oil, vinegar, garlic, thyme, salt and pepper. Screw on the lid of the jar and shake vigorously to mix. Pour the contents of the jar into the resealable bag and seal. Shake the bag to coat all of the vegetables well.

Preheat the grill to medium heat. Once preheated, add the onions to the grill. After 5 minutes, add the peppers and zucchini. After another 5 minutes, add the mushrooms and turn the other vegetables. After another 5 minutes, turn the mushrooms. After another 5 minutes, check all of the vegetables for doneness and remove those that are cooked through. Continue checking and turning the remaining vegetables until they are all cooked.

Toss the cooked vegetables together and, if desired, serve with crusty French bread and fresh tomatoes.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes
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