There is nothing like some grilled veggies during the summer. It’s the Husband’s birthday so he wanted this recipe–which was served with Israeli couscous. You can serve the veggies as they are, or in a pita or tortilla. Skewer them or use a grill basket, like we did.
INGREDIENTS:
Marinade:
2 large cloves garlic, minced
1 C vegetable oil
1/4 C soy sauce
1/4 C vegan Worcestershire sauce
1/4 C Dijon mustard
1/4 C fresh lemon juice
1-2 tsp coarsely ground black pepper
Veggies:
I used:
3 bell peppers (1 red, 1 yellow, 1 orange)
1 large yellow onion, cut into large pieces
3 small zucchini, sliced into 1/2″ pieces
15 mushrooms, slice in half
DIRECTIONS:
Combine all marinade ingredients in a gallon-sized zip lock bag. Add veggies, but I recommend marinating the mushrooms in another bag because you’ll probably want to throw those on the grill last since they’ll cook fast. Refrigerate and turn bag halfway through marinating time.
Grill on medium heat (350 degrees) for 20-30 minutes, or until desired tenderness, adding the mushrooms about the last 8-10 minutes of cooking.
After dinner, we enjoyed a perfect night of kayaking–the lake was like glass–the ideal conditions.
Recipe source: Creme de Colorado cookbook
