Grilled Summer Squash

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Grilled Summer Squash

 

1/2 c. olive oil

1/4 c. red wine vinegar

1 T. minced fresh oregano or 1 tsp. dried oregano

1 T. Dijon mustard

1 garlic cloves, minced

1/4 tsp. salt

1/4 tsp. finely ground black pepper

4 med. zucchini, cut crosswise into 1/2-inch slices

4 med. yellow squash, cut crosswise into 1/2-inch slices

2 med. red onions, quartered

1 lg. red bell pepper, cut into 2-inch pieces

1 lg. yellow bell pepper, cut into 2-inch pieces

12 to 16 whole fresh mushrooms

12 cherry tomatoes

 

Prepare marinade by combining oil, vinegar, oregano, mustard, garlic, salt and

pepper in a jar with a tight-fitting lid; shake to blend. Place vegetables in a

shallow baking dish. Add well mixed marinade and toss to coat; let stand for 15

minutes. Drain and discard marinade; arrange vegetables on a vegetable grill

rack. Grill, covered, over indirect heat for 10 to 12 minutes or until tender.

Yields 16 to 18 servings.

 

 

 

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