Citrus-Herb Grilled Vegetables

Name: Citrus-Herb Grilled Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 eggplants, each cut lengthwise into 4 pieces; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 4 cloves garlic, crushed; 6 Tbsps lemon juice; 2 teaspoons grated lemon zest; 237 milliliters olive oil; 1 teaspoon dried oregano; 1 teaspoon pepper; 3 portobello mushrooms, stems removed; 2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces; 2 teaspoons salt; 1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer; 3 mediums yellow squash, each cut lengthwise into 4 pieces; 3 mediums zucchini, each cut lengthwise into 4 pieces

Need a gluten free, primal, and whole 30 side dish? Citrus-Herb Grilled Vegetables could be an awesome recipe to try. This recipe serves 12. One serving contains 76 calories, 3g of protein, and 2g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, lemon zest, portobello mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for The Fourth Of July.

Instructions

In a medium bowl, whisk together oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper and lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag tightly and shake well to coat vegetables.

Ingredients you will need

Bell Pepper

Lemon Zest

Vegetable

Marinade

Rosemary

Zucchini

Oregano

Parsley

Garlic

Pepper

Squash

Juice

Onion

Shake

Thyme

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Let stand for 3 hours at room temperature to marinate. Put eggplant and mushrooms in a separate large ziplock bag, pour in remaining marinade, seal bag tightly and shake well to coat vegetables.

Ingredients you will need

Vegetable

Mushrooms