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Mixed Veggie Italian Grill

5 star rating
 

Submitted by: tyxe

 

Photo by: Katy Stovall

Leftovers of this dish are great for veggie wraps or you can get creative and add feta cheese or shrimp to make this a hearty meal.
 

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons Italian spice mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons finely minced garlic
  • 1 medium eggplant, cut into 1/4 inch thick rounds
  • 1 red onion, cut into wedges
  • 2 yellow squash cut in half lengthwise, then in 2 inch sections
  • 3 zucchini squash, cut in half lengthwise, then in 2 inch sections
  • 12 large mushrooms
  • 2 medium red peppers

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Method

In a large bowl mix first 7 ingredients until well blended. Add remaining ingredients and toss to coat. Preheat grill to high heat and place vegetables and marinade in a large foil pan. Grill covered for 15-20 minutes, stirring once after 10 minutes. Serve hot or room temperature. Makes 6 servings.

 

Notes:

 

Number of Servings: 6

 

Submitted by: tyxe ()

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