July 21, 2008
Here is a easy marinated grilled vegetables recipe that everyone will enjoy. The great thing about this recipe is it's flexibility. We recommend our favorite grilled vegetable combination below, but feel free to go with whatever vegetables look good when you are in your produce section. The only qualification is that they stay on a skewer!
Cut up all of the vegetables (except for the mushrooms) into roughly 1 - 2 inch squared pieces. The zucchini will be the slowest cooker, so make sure you keep the slices about a half inch thick. Leave the mushrooms whole.
Continue to lift, turn and brush with marinade every 4 - 5 minutes or so until the vegetables are cooked. You can test the vegetables to see if they are done by cutting off a zucchini on each skewer. If the zucchini is cooked, the rest of the vegetables on the skewer are done as well.