Recipe: Grilled Vegetable Medley

These cooler nights inspire a desire to use that good ol’ grill! The last time I grilled things didn’t work out quite the way I was hoping, so next time I’m going to follow this simple recipe. Sounds good!


1 tsp. minced garlic
1 TBSP. minced fresh rosemary (or herb of your choice)
1/2 tsp. salt
4 TBSP. red wine vinegar
4 TSBP. olive oil
8 cups assorted veggies, cut into equal size chunks, such as zucchini, onions, peppers, mushrooms, eggplant, parboiled potatoes, okra (anything else you want to toss in there)
salt and pepper to taste


Mash garlic, rosemary (or other herb) and salt into a paste. Stir in vinegar, olive oil, and salt and pepper. Toss in veggies to coat (save marinade for later use). Skewer veggies (one of a kind per skewer for more even cooking) and grill over medium-hot coals, turning often. Grill until tender and toss with marinade again. Serve hot or at room temperature. Makes 4 servings.

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